Prep 5 mins
Cook 10 mins
I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.
- 3 cups chicken broth
- 1⁄2 teaspoon salt
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- 1 egg (slightly beaten)
- 1 scallion, with tops, finely chopped
- Bring chicken broth to a boil in soup pot.
- Add 1/2 teaspoon salt & mix.
- Combine water and cornstarch; stir into boiling broth.
- Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
- Garnish with scallion.
Very simple & tasty, my kind of recipe! I used two eggs instead of one, added 1 tablespoon of soy sauce and halved the salt, due to the addition of the soy sauce. I had all the ingredients on hand and will definitely be making this again and again. I also used fat-free chicken broth, which I guess makes it ok that I ate more than half of it in one sitting! lol I'm a soup lover and this is now one of my new favorites! Thanks for posting!
So easy! Made this last night and it was really good...I added a few drops of sesame oil and soy sauce like some people had suggested, used green onions instead of scallions, and added an extra egg and thin strips of tofu (grated with a cheese grater). Will definitely make again!
Simple and delicious! I ended up not adding the salt and didn't miss it at all. Threw in lots of black pepper and used 2 eggs instead of one. DH and I had a wonderful dinner of shrimp fried rice, egg rolls and your wonderful soup. Thanks for sharing!