chinese egg drop soup
We were having leftover Chinese takeout for dinner one night and I realized there was not enough for a meal. I made this soup with ingredients I had on hand. It turned out to be a delicious chicken soup with the familiar Chinese flavors. Perfect way to start a meal.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 quart low salt chicken broth (32 ounce container)
- 3 - packets powdered chicken boullion
- 1 1/2 cups water, divided
- 1 teaspoon dried chives
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 3 - 4 large eggs, beaten
- 3 tablespoons cornstarch
- 2 - green onions, thinly sliced (for garnish)
How To Make chinese egg drop soup
-
Step 1Place a 3-quart saucepan over medium high heat. Add the chicken broth, powdered boullion and all but 1/3 cup of the water. Bring to a boil.
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Step 2Add the chives, sesame oil and soy sauce. Mix well and bring to a boil.
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Step 3Slowly drizzle the beaten eggs into the boilng broth. Gently stir and reduce heat. Soup will come to a simmer. The eggs will cook in the broth and rise to the top in about 1 minute.
-
Step 4Combine the cornstarch with the reserved water and mix into the simmering soup. Mix well and let cook another 1-2 minutes, stirring often, until thickened.
-
Step 5Garnish each serving with green onions, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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