Chinese Egg Soup

Chinese Egg Soup

29
akhowell 0

"Very easy, and fun for kids to help with. To bulk it up, add sliced carrots or mushrooms. Garnish with fresh scallions."
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Ingredients

15 m servings 35 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring chicken broth and peas to a boil in a large saucepan.
  2. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.

Reviews

29
  1. 38 Ratings

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Most helpful positive review

Quick and simple, but still has that restaurant quality.

Most helpful critical review

I played around a bit and came to the following conclusions: 1) 2 cups chicken broth (plain) to one egg 2) add about two teaspoons of soy sauce 3) forget the peas 4) green onion is nice if y...

I played around a bit and came to the following conclusions: 1) 2 cups chicken broth (plain) to one egg 2) add about two teaspoons of soy sauce 3) forget the peas 4) green onion is nice if y...

Quick and simple, but still has that restaurant quality.

AWESOME AWESOME AWESOME! This is definately a keeper. Very good in very little time. You dont have to even have the peas. Just the broth and the egg is delicious.

I loved it! Fast and easy to make I added tariaki sauce about 2 T and a chopped up mushroom this ones a keeper.

This recipe was good. I probably changed it so much it is a whole new recipe. I used 2 cans (14 ounces each) of chicken broth, 1/8 of a teaspoon sesame oil, 1 cup of peas and carrots instead of ...

I was suprised at how good this was because its SO easy!. I did cut the broth in half though. I boiled 2 cups of water, tossed in a knorr's chicken bouillon cube then when that dissolved I slowl...

This is a great easy soup to make. It's a great soup to make when you are sick and has ingredients I always have in it so no need to make a special trip to the store. Perfect cold/flu soup.

This was a very easy, very good soup. I used two eggs and liked that very much. I didn't have the green onion, but wish I did; I will next time.

I was surprised. It is quite good and so easy to make. Will surely do it again.