chinese egg drop soup
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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yield
4 -6
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For chinese egg drop soup
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1 qtlow salt chicken broth (32 ounce container)
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3packets powdered chicken boullion
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1 1/2 cwater, divided
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1 tspdried chives
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1 tspsesame oil
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1 tspsoy sauce
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3 - 4 lgeggs, beaten
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3 Tbspcornstarch
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2green onions, thinly sliced (for garnish)
How To Make chinese egg drop soup
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1Place 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.
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2Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
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3Slowly 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.
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4Combine 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.
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5Garnish each serving with green onions, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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