Egg Drop Soup

This is it, folks – my last Knorr post for 2011. It’s been so much fun creating recipes of Knorr Homestyle Stock, and I’m sad that it’s over! I’ve loved getting to know the other ladies in the Knorr 4 and seeing all of the recipes that they’ve created, too. Southern Hospitality, Sweet Basil, and What We’re Eating have quickly become some of my favorite blogs, and I hope that you head over there to see what they’ve created, too. You can read about how all of this started, way back in August, here, and check out all of the other tasty recipes that I’ve posted over the past six months. I’ve learned a lot about the industry and I’m thankful that I was given the opportunity to work on this project in 2011 – here’s to what’s to come in 2012! Thanks again to Knorr and BlogHer for all of their help and hard work.

For my last Knorr dish, I wanted to make something simple, clean, and healthy – I’m sure that everyone has had their fair share of butter and carbs over the past few weeks, and for those of us who want to squeeze into a party dress for New Year’s Eve, it’s time to get it together! This soup is one of my favorites; I always ordered it in Chinese restaurants with my parents as a kid, and I still love a big, hot bowl of it in the dead of winter. Kramer and I made this quickly one night after work, which is perhaps my favorite part about the recipe: it can be cooked and on the table in well under an hour for a wholesome weeknight meal. You can use either chicken stock, or, to make it vegetarian (assuming you eat eggs), vegetable stock, and you can even add in any extra vegetables that you have on hand. Our fridge is a bit empty right now, as we haven’t had a chance to be home much with the holidays, so we opted for some corn we had in our freezer, but mushrooms, bok choy, broccoli, or any other vegetable would work just as well. This keeps well as leftovers, too – it may even be better the next day. Here’s to a Happy New Year and a fantastic 2012!

Egg Drop Soup
Mince your garlic and ginger.

Egg Drop Soup
Then add your oil and soy sauce to your pan.

Egg Drop Soup
Then add in your ginger and garlic and cook for a minute or two, until fragrant.

Egg Drop SoupEgg Drop Soup
Add in your stock and stir to combine.

Egg Drop Soup
Beat your eggs.

Egg Drop Soup
And combine your remaining chicken stock and cornstarch.

Egg Drop Soup
Then thinly slice your scallions.

Egg Drop Soup
Using a fork, gradually add your eggs to your hot chicken stock mixture.

Egg Drop Soup
The eggs will cook almost immediately and look like ribbons.

Egg Drop Soup
Stir in your scallions and corn, taste, and adjust seasonings as necessary.

Egg Drop Soup
Portion the soup out into bowls and eat up!


Egg Drop Soup
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon olive oil
  • 1 teaspoon low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 1-inch piece of ginger, minced
  • 1 container Knorr Homestyle Stock + 3½ cups of water (or just 3½ cups of chicken or vegetable stock)
  • 3 tablespoons cornstarch + 1 cup water or chicken stock (I used about ½ cup stock and ½ cup water)
  • 2 eggs
  • 1 egg yolk
  • ¼ cup corn kernels
  • ¼ teaspoon sesame oil
  • 4 scallions, thinly sliced
  1. Mince your ginger and garlic. Heat your oil and soy sauce in a large pot or pan over medium heat, then add in your garlic and ginger and cook for a minute or two, until fragrant. Add in your chicken stock and stir to combine and bring to a boil.
  2. In a bowl, combine the cornstarch and extra stock or water and stir to combine. In a separate small bowl, whisk the eggs and egg yolk together and allow them to sit for 1 minute, then drizzle the egg into the boiling broth with a fork, being sure to not let the eggs all cook in one spot. They should look like ribbons.
  3. After the eggs have been added, stir in the cornstarch mixture, corn, sesame oil, and scallions. Taste and add in salt and pepper, if you feel it is needed. Divide into bowl and serve.


21 Responses

  1. […] today. On Modern Destiny. Egg Drop Soup The Crepes of Wrath Thu, December 29, 2011 2:35 PM UTC The Crepes of Wrath Rate this story Loading … Share (function(){var […]

  2. Anthony says:

    That does look much simpler than I expected; I’ll have to give this a try.

    Have a happy New Year! :)

  3. Rhonda says:

    I made this a long time ago, but your recipe looks better. I will give it a try.

  4. Deanna B says:

    I always thought egg drop soup was harder to make. I’ll have to add it to the menu the next time I make Chinese food.

  5. I’ve never attempted to make egg drop soup myself, but this has inspired me to make a vegetarian version at home! Thanks!

  6. Rachael says:

    So simple and I’ve always wanted to make this for my mom, who loooooooooooves egg drop soup! Happy New Year to you and Kramer ~ looking forward to further deliciousness in 2012!

  7. Erin says:

    Is that a new Le Crueset pan there? This looks so simple and easy, can’t wait to make some with these cold days approaching!

  8. Emma says:

    I can’t wait to try this-a much more complicated soup is currently simmering on the stove, and this will be waaaay better for work nights! :)

  9. Amanda says:

    Just made this – delicious! I misinterpreted the the ginger as an 11-inch piece minced instead of 1 1-inch piece minced and added waayyy too much ginger. Good thing I like ginger!

  10. Sonia says:

    I go on Stumbleupon to find all kinds of recipes for new meal ideas at home. It is rare to find a blog that I want to make every dish posted! LoL. Thanks for your recipes. They look great. I want to try this soup. My hubby would LOVE it!

  11. Amanda says:

    Make this last night and it was so easy and delicious – perfect food for a cold, lazy night! I added a tablespoon of rice vinegar and some sambal to give it a little kick. Thanks for another great recipe!

  12. […] Adapted from the wonderful Crepes of Wrath […]

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