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READY IN 20 mins

Chi Tan T'ang (Egg Drop Soup)

Read Reviews (103)

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

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Original recipe makes 1 -1/2 quarts Change Servings

8 cubes chicken bouillon
6 cups hot water
2 tablespoons cornstarch
2 tablespoons soy sauce

3 tablespoons distilled white vinegar
1 green onion, minced
3 eggs, beaten

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Directions

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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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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.

—CURTISLEE

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Most Helpful Critical Review

Jan 15, 2003

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

—SUN-CHAN

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134 Ratings

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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!

—aClockworkOrange

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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!

—JTLANE

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Jan 26, 2003

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

—Noelle

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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!!!!

—LEAHMICHELE

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May 20, 2004

I like using Beef Bullion instead!

—DOUXDEVISAGER1

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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.

—YOUGOTTAEAT

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Nutrition

Calories
62 kcal
3%

Carbohydrates
4.7 g
2%

Cholesterol
107 mg
36%

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.

Nutritional Information

Chi Tan T'ang (Egg Drop Soup)

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 62
** Calories from Fat: 25

% Daily Value *
** Total Fat 2.8g 4 %
** Saturated Fat 0.9g 4 %
** Cholesterol 107mg 36 %
** Sodium 1872mg 75 %
** Potassium 76mg 2 %
** Total Carbohydrates 4.7g 2 %
** Dietary Fiber 0.1g < 1 %
** Protein 4.5g 9 %
** Sugars 0.3g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 7 %
** Thiamin 3 %
** Niacin 9 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 9 %

* 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.