Egg Drop Soup Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 servings

Ingredients:

• 4 cups chicken broth
• 1 Tbsp cornstarch
• 3 eggs, whisked
• 2 Tbsp soy sauce
• 1 Tbsp ginger
• 1 4 oz sliced mushrooms
• 1 12 oz firm tofu, drained and cubed
• 1-2 cup spinach
• 1 slice onion
• splash sesame oil

Steps:

1. Simmer only 3 cups of chicken broth on stove. I make mine from chicken bouillon cubes.

 
2. Add 1 tbsp. ginger and 2 tbsp. soy sauce and stir. Maintain broth on simmer.

 
3. Add 1 tbsp.cornstarch to remaining one cup of broth.

 
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4. Whisk up 3 eggs. Then add to cornstarch/broth mixture. Stir gently to blend with eggs.

 

 
5. Drizzle the egg/cornstarch mixture into the broth for ribbons of eggs.

 

 
6. Add sliced mushroom and cubed tofu to soup. Leave cooking for about 5 minutes.

 
7. Add fresh spinach into pot for a few minutes until it wilts.

 
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8. Serve sprinkled with onions and sprinkle of sesame oil if desired. You can offer crispy chow mein noodles on the side if desired as well.

 

cybergrannie
Gold Feedback Medal for All Time! 949 Feedbacks

January 2, 20200 found this helpful

Your ingredients will change according to whether this is going to be an appetizer or full bowl of soup (size of bowls and also how much other food will be available - will someone want more than one bowl?).

I think you will be better off to pick a good recipe for 4-5 servings and then increase it to the amount you wish to make as I'm not sure you would want to prepare this many servings in one batch so by using a smaller recipe you could make it in batches and add to a large stock pot.

I like this recipe because it is very simple (no frills). Recipe about middle of article.

www.thekitchn.com/how-to-make-egg-drop-soup-159379

This one is also good but be careful if you add the ginger as it can get overwhelming.

www.allrecipes.com/.../

poehere
Bronze Post Medal for All Time! 105 Posts

January 2, 20200 found this helpful

Here is a recipe that I have converted to feed 50 people.

64 cups chicken brother or stock
36 large eggs slightly beaten
16 to 36 spring onions firmly chopped
4 teaspoon white pepper
salt to taste

This is a simple recipe that served 3 large or 4 small servings. I just converted it to serve 50 large servings for you because you said between 40 to 50 people.