Victoria's Egg Drop Soup Two Ways

In keeping with this week’s soup theme here are two delicious ways to make a favorite Chinese Soup. Simple to make and satisfying. Perfect for lunch or dinner!

Victoria's Egg Drop Soup Two Ways
Victoria's Egg Drop Soup Two Ways

Victoria's Egg Drop Soup Two Ways

In keeping with this week’s soup theme here are two delicious ways to make a favorite Chinese Soup.  Simple to make and satisfying.  Perfect for lunch or dinner! 

Egg Drop Soup Vegetarian


2 Eggs

2 Teaspoons Water

2 Teaspoons Cold Water

2 Minced Green Onions

1 Tablespoon Cornstarch

6 Cups Vegetable Stock

1/2 Teaspoon Sugar

1 Teaspoon Kosher Salt

1 Teaspoon Sherry

1 Tablespoon Light Soy Sauce

In a small-size bowl beat eggs and stir in water.  Blend cornstarch and cold water in a cup into a paste.  Mince green onions and set aside.  In a large-size soup pot add vegetable stock and bring to a boil.  Reduce heat to a medium heat and stir in sugar, kosher salt, sherry, and soy sauce.  Add cornstarch paste and cook, stirring, until soup thickens and is smooth.  Reduce heat to low. Slowly pour in eggs, stirring constantly, until they separate into shreds; then turn off heat.  Garnish with minced green onions.  Serves 4

Egg Drop Soup Non-Vegetarian


2 Dried Black Mushrooms

1/2 Pound Lean Pork or Chicken

4 Tablespoons Cornstarch

1 Tablespoon Sherry

1 Egg White

Few Drops Sesame Oil

1/4 Cup Bamboo Shoots

1 Minced Green Onion Stalk

6 1/2 Cups Chicken Stock

1 Tablespoon Light Soy Sauce

1 Teaspoon Kosher Salt

2 Eggs

1 Teaspoon Freshly Ground Pepper

Soak dried mushrooms in a small-size bowl.  Shred pork (or chicken). Combine 2 tablespoons cornstarch, sherry and egg white in a medium-size bowl.  Add pork or chicken to the cornstarch mixture and toss to coat.  Sprinkle with a few drops of sesame oil.  Shred bamboo shoots and soaked mushrooms.  Mince green onion stalk.  Blend 1/2 cup chicken stock with remaining cornstarch.  Add 6 cups chicken stock to a large soup pot.  Add mushrooms, bamboo shoots, soy sauce, and kosher salt.  Bring to a boil.  Reduce heat and cover with a lid.  Simmer for 3 to 4 minutes.  Add cornstarch mixture and cook, stirring, until soup begins to thicken.  Add pork (or chicken) and cook for 1 minute more.  Meanwhile beat eggs in a small-size bowl.  Slowly pour eggs in and stir constantly until they separate into shreds.  Turn off heat.  Sprinkle with minced green onion stalk and freshly ground pepper.  Serves 4

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