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
Original recipe yields 1 -1/2 quarts
- 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.
Amount Per Serving (6 total)
- 62 cal
- 2.8 g
- 4.7 g
Based on a 2,000 calorie diet
Reviews (103)Rate This Recipe
"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."
"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!"
"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!"
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