'Chinese Egg Drop Soup'
Blue Ribbon Recipe
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. 
Rating:
★★★★★ 28 votes
Comments:
Serves:
4 servings
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top
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
How to Make 'Chinese Egg Drop Soup'
- 1Combine broth,soy sauce,sherry in a large saucepan;bring to boil over high heat.reduce heat to low;simmer 2 min.
- 2stir water into cornstarch in small bowl;mix well.stir mixture into soup;simmer 2 to 3 min or until slightly thickened.
- 3stirring 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 'Chinese Egg Drop Soup'
Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Asian
Collections: Soup's On!, Asian Inspired
