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Egg Drop Soup


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  • 6 cups chicken broth
  • 2 T. sherry
  • 1 T. soy sauce
  • 1 tsp. sugar
  • 2 T. corn starch
  • 1/4 cup water
  • 2 eggs
  • green onions (garnish)


Servings 6


Step 1

Bring six cups of chicken broth, two tablespoons of sherry, one tablespoon of soy sauce and one tsp. of sugar to a boil. Reduce heat and stir in two tablespoons of cornstarch, blended in 1/4 cup water. When soup begins to thicken, slowly stir in two beaten eggs. Remove from hear, garnish with chopped green onions and serve immediately.

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