chinese egg drop soup

Name: Chinese Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 4 cup(s) chicken broth; 2 tablespoon(s) soy sauce; 1 tablespoon(s) dry sherry; 1 tablespoon(s) cold water; 1 tablespoon(s) corn starch; 2 large eggs, well beaten; 2 - green onions, thinly sliced diagonally; 2 teaspoon(s) dark sesame oil

(29 RATINGS)

5.96K Pinches 8 Photos

Robin Poindexter

OKMULGEE, OK

Updated on Jan 26, 2020

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.

— The Test Kitchen

prep time 5 Min

cook time 10 Min

method Stove Top

yield 4 servings

Ingredients

4 cups chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cold water
1 tablespoon corn starch
2 large eggs, well beaten
2 - green onions, thinly sliced diagonally
2 teaspoons dark sesame oil

How To Make chinese egg drop soup

Step 1

Combine broth, soy sauce, and sherry in a large saucepan. Bring to boil over high heat. Reduce heat to low. Simmer 2 minutes.

Step 2

Stir water into corn starch in a small bowl; mix well. Stir mixture into soup. Simmer 2 to 3 min or until slightly thickened.
Step 3

Stirring constantly in one direction, slowly add beaten eggs into soup in a thin stream.
Step 4

Stir in green onions. Remove from heat. Stir in sesame oil. Serve immediately.
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