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Chi Tan T'ang (Egg Drop Soup)

Submitted by: Brian Gillette

This is a simple soup in which beaten eggs are stirred into a chicken broth flavored with soy sauce and vinegar and chopped scallions.

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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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Easy Chinese Corn Soup

Submitted by: SUCCESSION

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

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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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Chinese Shrimp and Tofu Soup

Submitted by: erni

Home Town: Malang, Jawa Timur, Indonesia

Living In: Reseda, California, USA

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

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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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Chinese Creamy Corn Soup

Submitted by: William Anatooskin

Sherry and soy sauce are combined with chicken breast and a can of cream-style corn in this corn starch thickened soup to serve garnished with crumbled bacon.

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Chinese Spicy Hot And Sour Soup

Submitted by: MARBALET

Tiger lily buds, shitake and wood ear mushrooms add an exotic quality to this flavorful ground pork and bean curd soup made in a chicken broth with vinegar, white pepper and soy sauce.

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