Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.

Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Egg Drop Soup

Recipe courtesy of Eileen Yin-Fei Lo

Lemon Egg Drop Soup

Recipe courtesy of Robert Irvine

Asian Egg Drop Soup

Recipe courtesy of Tyler Florence

Vegetarian Egg Drop Soup

Recipe courtesy of Nina Simonds

Chicken Egg-Drop Soup

Recipe courtesy of Food Network Kitchen

Straciatella (Italian Egg Drop Soup)

Recipe courtesy of Georgia Downard

Hot and Sour Egg Drop Soup with Quail

Recipe courtesy of Susur Lee

Hot and Sour Egg Drop Soup with Quail

Recipe courtesy of Gale Gand

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories