Chi Tan T'ang (Egg Drop Soup) recipe

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Ingredients

8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce
3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

Nutrition Info

62.4 calories
carbohydrate: 4.7 g
cholesterol: 93.8 mg
fat: 2.8 g
fiber: 0.1 g
protein: 4.5 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1872.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Recipe Yield

1 -1/2 quarts

Recipe Note

The best egg drop soup I've ever had!!! Reheats well in microwave.

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