Since I just finished eating a bowl of this soup, I thought I'd share my recipe. If you love Asian food as much I do, I believe you will like this recipe I came up with. Usually the Egg Drop soups in restaurants, have mostly eggs and broth. I have eaten in 100's of Chinese restaurants in my life time, and just came up with a combination of those soups, plus a few ingredients I added on my own. The very important KEY to making this soup taste Asian, is the sesame oil! I know it's expensive, but well worth the money you spend on the oil. (I like the toasted sesame oil best)
Update on this recipe: I fixed this soup the other day and for the first time I added a can of baby corn that you would get in the Asian section of your grocery store. We liked it. Remember, the key to having this taste like an authentic Asian flavor is the toasted sesame oil.
I have been to China and Japan so I know what authentic Asian food tastes like. My favorite Chinese restaurant in the Dayton, Oh area is the Xenia China Inn. If you know of others that taste authentic, please let me know.
Mary Jane's Egg Drop Soup
Serves 61 - 49.5 oz can chicken broth plus 2 cups water with 2-3 tsps instant chicken bouillon added (or instead of the instant bouillon, you can just add a small can of chicken broth) Adding more broth just makes more soup. The day I made this I just didn't have more canned broth, but either way it's good.
2 - 6 Tablespoons sesame seed oil (or to taste)
1/2 - 3/4 cup frozen peas
1/2 - 3/4 cup frozen corn
1 large can mushroom, drained (the more the better in my opinion!)
1 can sliced water chestnuts, drained (cut each slice into slivers)
1/4 of a 40 oz. bag skinless and boneless chicken tenderloins (or 4 - 5 tenderloins)
4 - 8 eggs, whisked in a bowl
chopped green onions for garnish
Fresh spinach - optional
Pour all chicken broth in a large pot, and let it come to a boil. Meanwhile, cut up chicken in very small, bite size pieces (no larger than 1/2 inch in diameter) When broth comes to a boil, turn the heat down a little and then put chicken in boiling broth. Add mushrooms, peas, corn and water chestnuts. Cook about 10 minutes. While soup is cooking, whisk eggs in a bowl. Add sesame oil to the soup. With one hand, pour eggs very slowly (at short intervals) while you are swirling a fork around in the boiling broth. This will make the eggs stringy. Make sure you do not pour too much of the eggs at one time, or they will clump up. Turn off heat, and add fresh spinach if desired. Do not let the spinach cook. Just let it wilt. Serve with chopped green onions. (and rice noodles if desired) I usually double this recipe so we can have some left over or if I'm having company.
* My kids, their spouses and my grandchildren love this soup and they ask me to make it for them.