Restaurant Style Egg Drop Soup

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This is a very popular and common soup. It is also easy available in most Asian restaurants. As you can see the ingredients listed are needed in any households.

This soup is one of my favorite too.



3 large eggs, lightly beaten

1 sheet toasted Japanese/Chinese Nori (seaweed)

6 cups “NO MSG” chicken broth, divided

1 cup water

¼ teaspoon ground ginger

1/3 teaspoon salt

3 tablespoons chopped fresh cilantro/chives

2¼ teaspoons cornstarch



Mix 1 cup chicken broth with cornstarch in a bowl and stir until smooth. Set aside.

Heat a large saucepan with the remaining chicken broth and water over medium-high heat. Add ginger powder, salt and bring to a boil. Drizzle beat egg a little at a time into the boiling broth. Once al the egg mixture are completely dropped, stir in the cornstarch mixture gradually until the soup turns to your desired consistency. Serve in a large soup bowl, garnish with chopped cilantro/chives and toasted Nori (seaweed).


This entry was posted in Chindian Recipes, Chinese Recipes, Eggs, Soups and tagged , , . Bookmark the permalink.

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