Chi Tan T'ang (Egg Drop Soup) Recipe -
Chi Tan T'ang (Egg Drop Soup) Recipe
  • READY IN 20 mins

Chi Tan T'ang (Egg Drop Soup)

Recipe by  

"The best egg drop soup I've ever had!!! Reheats well in microwave."

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Ingredients Edit and Save

Original recipe makes 1 -1/2 quarts Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best of restaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing.

Most Helpful Critical Review
Jan 15, 2003

Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.

Jan 25, 2004

This soup was souperb! I only used 1 tablespoon of soy sauce and two of vinegar, added tofu, and it was GREAT! Definetely better than restaraunt style. I loved how easy it was, too. I will make this all the time!

Jan 25, 2004

I am an EGG Drop Soup NUT! I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full amount of soy sauce though. It was an A+ in my book. I have made it twice in the past 4 days....that says enough there! YUM!

Jan 26, 2003

Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl".

Oct 15, 2003

This soup is really good. i made a few changes and substitutions and it was excellent. First, I prepared the boullion in the morning and let it sit most of the day. I substituted cooking sherry for the vinegar and left out the onions. it tasted just like the soup you would find in any Chinese restaurant!!!!

May 20, 2004

I like using Beef Bullion instead!

Jan 25, 2004

super easy and pretty good. after reading reviews I used low sodium canned chicken broth, low sodium soy sauce and cut the vinegar by 1/2. Used egg beaters. will make again.


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  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 1872 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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