'Chinese Egg Drop Soup'

Recipe Rating:
 28 Ratings
Serves: 4 servings
Prep Time:
Cook Time:
Cooking Method: Stove Top


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

The Cook

Robin Poindexter Recipe
Well Seasoned
OKMULGEE, OK (pop. 12,321)
Member Since Jan 2011
Robin's notes for this recipe:
you will love this soup !!
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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.


Combine broth,soy sauce,sherry in a large saucepan;bring to boil over high heat.reduce heat to low;simmer 2 min.
stir water into cornstarch in small bowl;mix well.stir mixture into soup;simmer 2 to 3 min or until slightly thickened.
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!!

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user Robin Poindexter robinlynn - Mar 9, 2011
Robin Poindexter [robinlynn] has shared this recipe with discussion groups:
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user FREDA GABLE cookin4me - Mar 10, 2011
Robin, I am sure you meant dry sherry, as I had no idea we had day or Night sherry. . . right??
I love egg flower soup. I make often at my house. You have a few more ingredients. Will give it a try when I find ("DAY") sherry . :) :)
Thanks for Sharing.
user Robin Poindexter robinlynn - Mar 10, 2011
my bad !!!!
user FREDA GABLE cookin4me - Mar 11, 2011
Yep . . "You be BAD", Robin.. . :)
We Bad People Knew what You meant . . :) :) :)
. . Cause we be bad too!!
user Robin Poindexter robinlynn - Mar 11, 2011
ok !!

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