Robin Poindexter Recipe

'Chinese Egg Drop Soup'

By Robin Poindexter robinlynn


Rating:
Serves:
4 servings
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

you will love this soup !!

Blue Ribbon Recipe

Notes from the Test Kitchen:
That familiar restaurant flavor, but packed with homemade goodness! Super rich and satisfying, this is great for a quick lunch or end of day pick-me-up.

Ingredients

4 cups
chicken broth, condensed
2 tbsp
soy sauce
1 tbsp
dry sherry
1 tbsp
cold water
1 tbsp
cornstarch
2 eggs
well beaten
2
green onions,thinly sliced diagonally
2 tsp
dark sesame oil

Directions Step-By-Step

1
Combine broth,soy sauce,sherry in a large saucepan;bring to boil over high heat.reduce heat to low;simmer 2 min.
2
stir water into cornstarch in small bowl;mix well.stir mixture into soup;simmer 2 to 3 min or until slightly thickened.
3
stirring constantly in one direction,slowly add beaten eggs into soup in thin stream.stir in green onions.remove from heat;stir in sesame oil.serve immediately!!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Asian
Collections: Soup's On!, Asian Inspired

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79 Comments

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Marlisa Clark Marliann
Aug 7, 2012
I tried this recipe and say it's Family Tested & Approved!
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Marlisa Clark Marliann
Aug 7, 2012
Love this soup! It's especially good on those cold and/or wet nights! Congrats on the Blue Ribbon!
user
Kim Biegacki pistachyoo
Jul 14, 2012
Robin,

I am so happy I finally tried making my own Egg Drop Soup at home. Your recipe is super easy to make and very delish!! Thanks for sharing. Even my husband who had never tasted Egg Drop Soup loved it. I did add a little shredded chicken to his just for some addt'l protein. I was happy he liked it cause I am making it again this week.
user
Kim Biegacki pistachyoo
Jul 14, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Jul 14, 2012 - Kim Biegacki shared a photo of this recipe. View photo