'Chinese Egg Drop Soup'

Robin Poindexter


you will love this 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. The Test Kitchen


★★★★★ 28 votes

4 servings
5 Min
10 Min
Stove Top


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  • 4 cups
    chicken broth, condensed
  • 2 tbsp
    soy sauce
  • 1 tbsp
    dry sherry
  • 1 tbsp
    cold water
  • 1 tbsp
  • 2 eggs
    well beaten
  • 2
    green onions,thinly sliced diagonally
  • 2 tsp
    dark sesame oil

How to Make 'Chinese Egg Drop Soup'


  1. Combine broth,soy sauce,sherry in a large saucepan;bring to boil over high heat.reduce heat to low;simmer 2 min.
  2. stir water into cornstarch in small bowl;mix well.stir mixture into soup;simmer 2 to 3 min or until slightly thickened.
  3. stirring 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!!

Printable Recipe Card

About 'Chinese Egg Drop Soup'

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Asian
Collections: Soup's On!, Asian Inspired

Show 81 Comments & Reviews

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