Total Time
10mins
Prep 5 mins
Cook 5 mins

I came up with this recipe due to the lack of a Chinese restaurant for 20 miles from here. When I served this to a Vietnamese friend, she said that it came very close to that which she makes. Hers included a bit of soy sauce.

Ingredients Nutrition

Directions

  1. Boil ginger, parsley, and onion in broth for 5 minutes.
  2. Mix cornstarch with a little water, and add to broth.
  3. Heat until slightly thickened.
  4. Remove ginger and discard.
  5. Remove from heat and slowly pour egg into broth while stirring.
  6. Enjoy!

Reviews

(1)
Most Helpful

I made this awhile ago but never rated it. I loved this simple recipe. Most of 'zaars egg drop soup recipes get too crazy with the ingredients! The ginger is the key as it adds a delicate flavor without overpowering. I loved the method of just simmering the chunk of ginger and then removing it. All the other recipes used grated but I liked the texture smooth with nothing floating around. I used vegetarian chicken broth and simmer fresh onion with the ginger instead of the flakes. I skipped the dried parsley as it doesn't add flavor. I also increased the number of eggs as I like a lot. Great texture and perfect for a sore throat. Can't wait to make it again!

Suzy_Q November 10, 2009

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