Asian Egg Drop Soup

Tyler Florence

2000 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Chinese Feast in Chula Vista CA

Picture of Asian Egg Drop Soup Recipe Photo: Asian Egg Drop Soup Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 48 Reviews
Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 cups prepared chicken stock, plus 2 tablespoons
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • Salt and white pepper, to taste

Directions

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately

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Newest Ratings and Reviews

Read all 48 reviews

  • on November 30, 2011

    Flag

    One of my favorite soups when sick. Very fast and easy to make. I normally double the cornstarch to thicken the stock a little more. On occasion I also add about a 1/4 teaspoon of very finely chopped lemon grass to give it a hint of "something else".

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  • on November 27, 2011

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    Very yummy. Instead of pieces of ginger I squeezed a chunk of ginger in my garlic pressed and added a 1/2 tsp of ginger juice. And I sprinkled some green onions on it.

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  • on November 04, 2011

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    Awesome! Used low-sodium chicken broth make it a bit healthier. Husband inhaled it!

    people found this review Helpful.
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