More Recipes Like Chi Tan T'ang (Egg Drop Soup)

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Egg Drop Soup I

Submitted by: Denise Smith

Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.

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Chinese Egg Soup

Submitted by: Amanda

In this simple soup, a beaten egg is slowly poured into a pot of simmering chicken broth with peas. Serve with sliced green onions.

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Restaurant Style Egg Drop Soup

Submitted by: W.J. Cory

This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation...Compare it to your local restaurant...The simplicity is the key. Soup can be re-heated or frozen and re-heated.

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Japanese Onion Soup

Submitted by: Sawako

The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.

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Miso Soup

Submitted by: Michelle Chen

You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.

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Seaweed (Nori) Soup

Submitted by: Jen La Rivere

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

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Korean-style Seaweed Soup

Submitted by: Eunah Lee

This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

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Egg Drop Soup II

Submitted by: Patsy

This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.

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Garlic Soup

Submitted by: Terri Lyons

Garlic is simmered in chicken broth, and tomatoes and eggs are whisked in just before serving.

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Shrimp Rice Soup

Submitted by: Simon Song

Water is added to rice and shrimp which have been stir-fried in sesame oil and are simmered until the rice has tripled in size in this Korean-inspired recipe which is low in fat and calories.

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