Robin Poindexter Recipe

'Chinese Egg Drop Soup'

By Robin Poindexter robinlynn

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

Robin's Story

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.


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

Directions Step-By-Step

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!!

About this Recipe

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