How To Make Egg Drop Soup

By: McCormick Kitchens

Made With:

Why go out for Chinese food when you can stay in and make this classic egg drop soup recipe in less than 30 minutes? Simply Asia® Lo Mein Noodles and whisked eggs come together in a garlicky, ginger chicken stock for a memorable egg drop soup with noodles restaurant-style meal. Now you can enjoy egg drop noodle soup anytime the craving hits!

Recipe Info

Prep Time:

10m
Cook Time:

12m
Ingredients:

9
Servings:

6
User Rating:

Ingredients

1/3 package (from 14-ounce box) Simply Asia® Chinese Style Lo Mein Noodles
4 cups chicken stock
1 cup water
1 tablespoon soy sauce
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Pure Ground Black Pepper
2 eggs, lightly beaten
1/4 cup finely chopped green onions

Nutrition Information

(per serving)

Calories 122
Carbohydrates 18 g
Cholesterol 63 mg
Fiber 1 g
Protein 8 g
Saturated Fat 1 g
Sodium 615 mg
Total Fat 2 g

Key products

Simply Asia® Chinese Style Lo Mein Noodles, 14 oz

$6.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Ground Ginger, 1.5 oz

$7.49

Unit price: per

McCormick® Pure Ground Black Pepper, 1.5 oz

$4.99

Unit price: per

Instructions

COOK noodles as directed on package. Drain. Set aside.
BRING stock, water, soy sauce, garlic powder, and ginger to boil in large saucepan on medium heat. Add noodles; cook 2 minutes.
SLOWLY whisk eggs into the broth, stirring the whole time until egg is cooked. Sprinkle with green onions.