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Nutrition Facts
Serving Size 1 (412g) Recipe makes 2 servings
Calories 111
Calories from Fat 40		(36%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 1763mg		73%
Potassium 364mg		10%
Total Carbohydrate 5.8g		1%
	Dietary Fiber 0.2g	0%
	Sugars 1.4g
Protein 10.6g		21%
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January 22 - 28 (WW Core)

digifoo

Tabernacles / Asian

Glori-B

Egg Drop Soup

Recipe #22330 | 15 min | 5 min prep | add private note

⁽⁹⁰⁾ RATE IT NOW Print Recipe

By: Darlene Summers
Mar 14, 2002

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.

SERVES 2 (change servings and units)

Ingredients

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

Directions

1
Bring chicken broth to a boil in soup pot.
2
Add 1/2 teaspoon salt & mix.
3
Combine water and cornstarch; stir into boiling broth.
4
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.
5
Garnish with scallion.

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Featured Reviews for This Recipe

From: cook from scratch

On Oct 29, 2009

Wouldn't change a thing! I added some noodles and green beans tonight and make it more of an Egg Drop Chicken Noodle - it was oh so good!

0 people found this review helpful

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From: Jan/NE Ohio

On Oct 22, 2009

I have a cold...this soup was perfect for me today...not only is it quick to fix when you arent feeling well but so soothing to eat. I did not add the salt...its not needed..i tempered the egg and added slowly into the boiling soup stirring with a fork...turned out perfectly..thank you for posting

0 people found this review helpful

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From: Marie Nixon

On Aug 22, 2004

Trust us reviewers when we say that the soup does not need the 1 teaspoon of salt, especially if you are using canned chicken broth. So tasty, I even had some that was room temperature and it was great. No more take-out egg drop soup for me. This is so easy to make.

26 people found this review helpful

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From: collegecat

On Feb 17, 2004

This was a lovely recipe...the way that I made it ended up tasting much better than what I have had in many restaurants! It was easy to make, and I changed it by adding some cooked rice and about a tablespoon of soy sauce at the very end, after omitting the salt. In addition to tempering the egg, I also mixed it into the broth with a fork, and it turned out delightfully stringy.

25 people found this review helpful

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