Chinese Egg Soup

Chinese Egg Soup

28 Reviews 1 Pic
  • Prep

    2 m
  • Cook

    13 m
  • Ready In

    15 m
akhowell
Recipe by  akhowell

“Very easy, and fun for kids to help with. To bulk it up, add sliced carrots or mushrooms. Garnish with fresh scallions.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring chicken broth and peas to a boil in a large saucepan.
  2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

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Reviews (28)

Rate This Recipe
KAIL CEANNAI
35

KAIL CEANNAI

I played around a bit and came to the following conclusions: 1) 2 cups chicken broth (plain) to one egg 2) add about two teaspoons of soy sauce 3) forget the peas 4) green onion is nice if you have it An Easter-egg blower makes it easy to add the egg slowly to the boiling broth.

Keith E
16

Keith E

Quick and simple, but still has that restaurant quality.

ZAC5556
12

ZAC5556

AWESOME AWESOME AWESOME! This is definately a keeper. Very good in very little time. You dont have to even have the peas. Just the broth and the egg is delicious.

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 35 cal
  • 2%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Restaurant Style Egg Drop Soup

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Chi Tan T'ang (Egg Drop Soup)