Chi Tan Tang Egg Drop Soup Recipes

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CHI TAN T'ANG (EGG DROP SOUP)



Chi Tan T'ang (Egg Drop Soup) image

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

Provided by Brian Gillette

Categories     Soup

Time 20m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 62.4 calories, Carbohydrate 4.7 g, Cholesterol 93.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 1872.3 mg, Sugar 0.3 g

CHI TAN T'ANG (EGG DROP SOUP)



Chi Tan T'ang (Egg Drop Soup) image

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

Provided by Brian Gillette

Categories     Soup

Time 20m

Yield 6

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 62.4 calories, Carbohydrate 4.7 g, Cholesterol 93.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 1872.3 mg, Sugar 0.3 g

EGG DROP SOUP



Egg Drop Soup image

I first learned to like this soup at a Chinese restaurant called Nong Chin's in Marion Illinois. I had to try my hand at copying it, as I love it--this is the result. AND these people DO NOT give out their recipes.

Provided by Darlene Summers

Categories     Chinese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

3 cups chicken broth
1/2 teaspoon salt
2 tablespoons cold water
1 tablespoon cornstarch
1 egg (slightly beaten)
1 scallion, with tops, finely chopped

Steps:

  • Bring chicken broth to a boil in soup pot.
  • Add 1/2 teaspoon salt & mix.
  • Combine water and cornstarch; stir into boiling broth.
  • Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
  • Garnish with scallion.

Nutrition Facts : Calories 112, Fat 4.5, SaturatedFat 1.4, Cholesterol 93, Sodium 1738.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.3, Protein 10.7

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