Chi Tan T'ang (Egg Drop Soup)

103 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“The best egg drop soup I've ever had!!! Reheats well in microwave.” - by Brian Gillette

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

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 -1/2 quarts

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
62 cal
3%

Fat
2.8 g
4%

Carbs
4.7 g
2%

Based on a 2,000 calorie diet

Share It

Reviews (103)

Rate This Recipe

CURTISLEE

Jan. 25, 2004

"Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best of re..." See morestaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing."

aClockworkOrange

Jan. 25, 2004

"This soup was souperb! I only used 1 tablespoon of soy sauce and two of vinegar, added tofu, and it was GREAT! Definetely better than restaraunt style. I loved how easy it was, too. I will make th..." See moreis all the time!"

JTLANE

Jan. 25, 2004

"I am an EGG Drop Soup NUT! I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full amount o..." See moref soy sauce though. It was an A+ in my book. I have made it twice in the past 4 days....that says enough there! YUM!"

More Reviews