Egg Drop Soup (Better than Restaurant Quality!) Recipe
Mix up a simple, sensational bowl of soup for one with this recipe.
The simplicity is the key. This soup can be re-heated from the fridge, or frozen and re-heated.
A comforting soup with eggs stirred into chicken broth.
I changed quite a few things to make this extra delicious. Instead of chicken broth, I used 1 tsp better than bouillon. If you do use better than bouillon, I suggest only salting to taste since it has quite a bit of salt in it already. I also did not use ground pepper, but used a squirt of siracha (or any hot chili sauce) to give it a kick. So gooooood!
I was wanting some Egg Drop Soup, and this recipe looked like what I wanted. Wow! Awesome recipe! I'm allergic to corn, so I used Rice Flour instead, and I doubled the broth and added some udon noodles to it (which is why I added more broth). It was AWESOME! I recomend this!
May cut down on the egg next time, but yum :D Makes a quick meal if you toss in some smashed instant noodles and let it cook whilst you clean up (with so little ingredients, I only have to put back the soya sauce/sesame oil/cornstarch and the bowl that I beat the egg in) But I can't say if this is better than restaurant quality since I have never tried egg drop soup in a restaurant since they don't have those here in S'pore
This was as easy it seems, and it turned out delicious!! Everyone in the family loved it, especially my son who is a self-proclaimed egg drop connoisseur. The 1 egg to 1 cup of broth ratio definitely gives you more "egg drop" than you would get in most restaurants. So if you don't want more egg, adjust your ratio accordingly.
I love restaurant egg drop soup, but have never been satisfied with the recipes I have used...until now! I love this recipe! I can understand why some think the white pepper is overwhelming. If my family liked egg drop soup (just in general and not just this recipe) I would put in less white pepper. I suggest putting in half the amount and let everyone add to taste.