Sweet and Sour Egg Drop Soup

By I am Chef #290330. Watch out, Chen Kenichi! on February 04, 2006

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    1. 5 cups water
    2. 1 (4 1/3 ounce) packages lipton chicken noodles and sauce
    3. 1 whole chicken bouillon cube, soup base
    4. 1 (1 ounce) packet ramen noodle seasoning ( I used mushroom)
    5. 1 dash black pepper
    6. 1 dash dried onion flakes
    7. 3 large egg whites
    8. 1 large egg yolk
    9. 1 piece imitation crabmeat, leg sliced into rounds
    10. 1/8 cup diced carrot
    11. 1 pinch ground ginger
    12. 1 teaspoon red French dressing ( for sourness)
    13. 1 -2 tablespoon of your favorite sweet and sour sauce ( for sweetness)
    14. 1 tablespoon ketchup ( for tangyness)
    15. 5 -10 dashes of tabasco hot pepper sauce ( for heat)
    16. 2 tablespoons cornstarch
    17. 4 -5 tablespoons cool water


  1. Bring water to a rumbling boil in a saucepan.
  2. Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
  3. When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
  4. When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.).
  5. Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
  6. Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
  7. Reduce heat to medium and cook a few minutes, until heated through.