1/2 Photos of Chinese Take-Out: Egg Drop Soup
I've found it easier (and cheaper) to make Chinese food at home. No more waiting for the delivery driver to bring you cold food, no more waiting to be served in a restaurant, no more tipping. This is one of many Chinese recipes that I prepare, and we feast at home for a fraction of the price. The best part is, we know it is going to be good. I hope you enjoy this one of my many "stay at home" Chinese dishes.
My Private Note
Units: US | Metric
- 1In a large sauce pot, bring the chicken broth and soy sauce to a boil over medium high heat. Boil for 2 minutes. Taste and add more soy if needed.
- 2Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
- 3Combine the cornstarch with the cold water and mix well (no lumps).
- 4Slowly add cornstarch mixture to the boiling broth while constantly stirring to desired consistency. (you may not need it all). Stir while boiling for 2 minutes.
- 5Reduce heat to a low boil, add white pepper and then "drizzle" the beaten eggs "slowly" into the broth while stirring constantly. The eggs should be forming into small streams of ribbons. Continue to gently boil 1 minute.
- 6Remove pan from heat and add the sliced scallions to the soup.
- 7Serve the soup immediately, stirring the pot before each serving is dished.
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Nutritional Facts for Chinese Take-Out: Egg Drop Soup
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 113.0
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 1.3 g
- Cholesterol 93.0 mg
- Sodium 1241.1 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.2 g
- Sugars 1.3 g
- Protein 10.8 g