Chinese Egg Drop Soup
Blue Ribbon Recipe
That familiar restaurant flavor, but packed with homemade goodness! Super rich and satisfying, this is egg drop soup recipe is great for a quick lunch or end of day pick-me-up. It is salty, though. If you're watching your salt intake we suggest using low sodium chicken broth and soy sauce. 
Rating:
★★★★★ 28 votes5
Comments:
Serves:
4 servings
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
-
4 cchicken broth
-
2 Tbspsoy sauce
-
1 Tbspdry sherry
-
1 Tbspcold water
-
1 Tbspcorn starch
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2 largeeggs, well beaten
-
2green onions, thinly sliced diagonally
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2 tspdark sesame oil
How to Make Chinese Egg Drop Soup
- Combine broth, soy sauce, and sherry in a large saucepan. Bring to boil over high heat. Reduce heat to low. Simmer 2 minutes.
- Stir water into corn starch in a 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 a 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
