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Egg Drop Soup

(2 Votes)

You won't believe how easy it is to make Egg Drop Soup, a famous -- and famously delectable -- Chinese take-out dish. You're gonna impress your friends with your restaurant-worthy culinary skills!

What You'll Need:
  • 4 (14-ounce) cans chicken broth, divided
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 2 eggs, beaten
  • 1/2 cup thin angle-sliced scallions (1 to 2 scallions)
  • 2 tablespoons soy sauce
What To Do:
  1. In a large saucepan, bring 3-1/2 cans of broth to a boil over medium-high heat. Stir in the sesame oil and reduce the heat to low.
     
  2. In a small bowl, combine the cornstarch and the remaining 1/2 can of broth. Add to the soup, stirring constantly. With a fork, slowly stir the beaten eggs into the soup, forming egg strands.
     
  3. Stir in the scallions and soy sauce then remove from the heat. Serve immediately.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I usually add red onions (quartered) before adding the eggs and last of all add fresh cut tomatoes. Soup is very tasty with the addition of these ingredients. Try it and you'll love it. Maureen

i FOR ONE LOVE EGG DROP SOUP ,, BUT I HAVE VARIATIONS ,i DON'T USE SESAME OIL AS IT IS EXPENSIVE. I USE BULLION CUBES ABOUT 3, CHEAPER THAN BROTH , SAME EFFECT AND HIGHLY CONCENTRATED,SOY SAUCE, HAVE NEVER USED ONIONS BUT i LOVE CELERY IN IT AND I'VE EVEN CUBED A FEW POTATOES IN IT FOR SUBSTANCE, AND I DON'T STIR THE BEATEN EGGS UNTIL THEY ARE COMPLETELY DONE WHICH IS ABOUT 1 1/2 MINUTES. i USE THIS RECIPE MOST ESPECIALLY WHEN I AM SICK AND IN NO TIME THAT GOLDEN EGG TAKES AWAY MY ILLNESS. Also I cook my celery and potatoes down with the bullion cubes while they dissolve because it takes both about the same amout of time to cook about 15-20 minutes. And color with a little yellow food color. Then Flavor to taste, mmmm good.

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