Chinese Egg Drop Soup

Susan Bickta

By
@souxie

We were having leftover Chinese takeout for dinner one night and I realized there was not enough for a meal. I made this soup with ingredients I had on hand. It turned out to be a delicious chicken soup with the familiar Chinese flavors. Perfect way to start a meal.


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Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 qt
low salt chicken broth (32 ounce container)
3
packets powdered chicken boullion
1 1/2 c
water, divided
1 tsp
dried chives
1 tsp
sesame oil
1 tsp
soy sauce
3 - 4 large
eggs, beaten
3 Tbsp
cornstarch
2
green onions, thinly sliced (for garnish)

Directions Step-By-Step

1
Place a 3-quart saucepan over medium high heat. Add the chicken broth, powdered boullion and all but 1/3 cup of the water. Bring to a boil.
2
Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
3
Slowly drizzle the beaten eggs into the boilng broth. Gently stir and reduce heat. Soup will come to a simmer. The eggs will cook in the broth and rise to the top in about 1 minute.
4
Combine the cornstarch with the reserved water and mix into the simmering soup. Mix well and let cook another 1-2 minutes, stirring often, until thickened.
5
Garnish each serving with green onions, if desired.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Eggs
Regional Style: Chinese
Other Tag: Quick & Easy