chinese egg drop soup

★★★★★ 29 Reviews
robinlynn avatar
By Robin Poindexter
from OKMULGEE, OK

You will love this 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.

— The Test Kitchen @kitchencrew
★★★★★ 29 Reviews
serves 4 servings
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For chinese egg drop soup

  • 4 c
    chicken broth
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    dry sherry
  • 1 Tbsp
    cold water
  • 1 Tbsp
    corn starch
  • 2 lg
    eggs, well beaten
  • 2
    green onions, thinly sliced diagonally
  • 2 tsp
    dark sesame oil

How To Make chinese egg drop soup

  • Broth, soy sauce, and sherry in a saucepan.
    1
    Combine broth, soy sauce, and sherry in a large saucepan. Bring to boil over high heat. Reduce heat to low. Simmer 2 minutes.
  • Corn starch slurry added to the saucepan.
    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.
  • Stirring eggs into the soup.
    3
    Stirring constantly in one direction, slowly add beaten eggs into soup in a thin stream.
  • Stirring in green onions.
    4
    Stir in green onions. Remove from heat. Stir in sesame oil. Serve immediately.
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