Name: Chinese Take-Out: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 6 cups chicken broth (homemade, boxed or canned); 1 -2 teaspoon soy sauce (to taste); 2 tablespoons cornstarch; 3 tablespoons cold water; 2 eggs, lightly beaten; 2 -3 scallions (preference); 1/8 teaspoon white pepper (to taste); salt (optional, but not recommended)

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Recipe by rosie316

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Chinese Take-Out: Egg Drop Soup created by Parsley

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.

Ready In:: 15mins
Serves:
Units:

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ingredients

6 cups chicken broth (homemade, boxed or canned)
1 -2 teaspoon soy sauce (to taste)
2 tablespoons cornstarch
3 tablespoons cold water
2 eggs, lightly beaten
2 -3 scallions (preference)
¹⁄₈ teaspoon white pepper (to taste)
salt (optional, but not recommended)

directions

In 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.
Meanwhile, trim roots/tips and remove outer layer of scallions. Slice the scallions (white and green portions) to approximately 1/8 thick slices.
Combine the cornstarch with the cold water and mix well (no lumps).
Slowly 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.
Reduce 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.
Remove pan from heat and add the sliced scallions to the soup.
Serve the soup immediately, stirring the pot before each serving is dished.
Enjoy!

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RECIPE MADE WITH LOVE BY

@rosie316

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@rosie316

Contributor

"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."

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review by Dienia B.

9/5/2014

this is the next easiest egg drop soup to make on tour and the soy sauce really bumps up the flavor cakepops on parade chinese leg of tour

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photo by Dienia B.

9/5/2014

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review by Artandkitchen

9/4/2014

This was my quick lunch today! I really appreciate this tasty recipe as it's a filling and light recipe. <br/>Thanks a lot for this super easy, deliciious soup!

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review by Debbwl

9/3/2014

So simple yet so good, I was able to cut this down to a very satisfying dinner for one. Might try adding just a very tiny bit of ginger.<br/>Thanks for the post.

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review by mama smurf

4/17/2014

I love soup and this was right on! So very tasty and easy. I used homemade chicken broth and added a few more scallions than called for. Served with recipe#210937#210937 and recipe#450315#450315. Next time I make this (and I definately will) I will add some mushrooms (slivered), snow peas, and shrimp like twissis suggested for a perfect lunch/dinner. Thank you for posting. Made for Spring PAC 2014.

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