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Chinese Egg Drop Soup

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Ingredients

Adjust Servings:
6 cups chicken broth (low sodium preferred)
2 tablespoons rice wine
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
1 teaspoon granulated sugar
2 tablespoons cornstarch
1/3 cup water
4 - 6 scallions chopped (use both white ends and green tips)
2 eggs beaten

Nutritional information

128.8
Calories
41g
Calories From Fat
4.6g
Total Fat
1.4 g
Saturated Fat
105.8mg
Cholesterol
1183.1mg
Sodium
7.9g
Carbs
0.5g
Dietary Fiber
2.6g
Sugars
10.8g
Protein
292g
Serving Size (g)
4
Serving Size

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Chinese Egg Drop Soup

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    Cuisine:

    That was fast, easy, and turned out very good. I would use just egg whites next time, and perhaps thicken this more. A very good version of one of my favorite Asian soups. Thanks for sharing.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chinese Egg Drop Soup, As a kid, I looked forward to one of my mom’s signature dinners: fried chicken wings and egg drop soup. I have no idea how she came up with this combination, but as a mother of two myself, I want to create the same memories for my own kids. The egg drop soup I’ve had in restaurants over the years always seemed to pale in comparison to my mom’s and I recently figured out why. My mom added a tiny bit of sugar to the soup to balance the usually salty/peppery taste of this soup. No wonder why I loved this as a kid. I served this a few days ago and my son asked for seconds (something he never does)… so ‘thanks, mom!’ Enjoy this simple, yet tasty soup!, That was fast, easy, and turned out very good. I would use just egg whites next time, and perhaps thicken this more. A very good version of one of my favorite Asian soups. Thanks for sharing., This is a great recipe. I LOVED the flavor of the white pepper and the addition of rice wine. used Splenda, but will use LESS next time because it is sweeter than sugar, and was a little too sweet. used only egg whites as well. Thanks!


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    Steps

    1
    Done

    In a Saucepan, Bring Chicken Broth, Rice Wine, Ground Ginger, White Pepper and Sugar to a Boil on Medium to High Heat.

    2
    Done

    Simmer For 7 Minutes.

    3
    Done

    Add Scallions and Let Simmer For 4 Minutes to Soften.

    4
    Done

    While Stirring Soup in One, Constant Direction With One Hand (very Important to Get Long Threads) Slowly Pour Beaten Egg Into Broth With Your Free Hand.

    5
    Done

    Stir in the Same Direction For 1 Minute.

    6
    Done

    Make a Slurry by Combining the Cornstarch and Water.

    7
    Done

    Add Slurry to Soup and Stir and Let Soup Thicken.

    8
    Done

    About 2 Minutes. Enjoy!

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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