egg drop soup

Name: Egg Drop Soup
Cook time: 10 min
Cuisine: Asian
Ingredients: 3 cup(s) water; 3 - chicken bouillon cubes; 2 tablespoon(s) soy sauce; 1 tablespoon(s) cooking wine; 1 tablespoon(s) flour; 1 tablespoon(s) water; 2 - eggs; 1 tablespoon(s) sesame oil; to add heat use hot sesame oil instead

(1 RATING)

74 Pinches 1 Photo

Christine M.

Medford, MA

Updated on Sep 18, 2012

I love this soup when we are in Chinatown. I made this when I was home sick as an alternative to chicken noodle soup; it's great because it's easy and all ingredients are things you will likely have in your kitchen at any given time!

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prep time

cook time 10 Min

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yield

Ingredients

3 cups water
3 - chicken bouillon cubes
2 tablespoons soy sauce
1 tablespoon cooking wine
1 tablespoon flour
1 tablespoon water
2 - eggs
1 tablespoon sesame oil; to add heat use hot sesame oil instead

How To Make egg drop soup

Step 1

Boil the water, soy sauce, and wine. Add the bullion cubes when once water starts to boil and make sure to dissolve completely. Reduce heat to simmer.

Step 2

Mix water and flour in a small cup and then add to soup; stir and continue to simmer for a few minutes (the small flour mixture helps the soup thicken a little).
Step 3

Beat eggs in a small cup, slowly add eggs into soup while continuously stirring soup in one direction. Stir in sesame oil. Soup is ready to serve!
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