'Chinese Egg Drop Soup'

Robin Poindexter Recipe

By Robin Poindexter robinlynn

you will love this soup !!


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

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

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!!