Egg Drop Soup
READY IN: 15mins
Recipe by Darlene Summers
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.
Top Review by -Tulip-
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 … More
112 Reviews 7 Tweaks 1 Q&A
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.