Prep 10 mins
Cook 15 mins
I didn't know this was so easy to make! I've always loved it in Chinese restaurants, now I can have at home!
- Bring broth and soy sauce to a boil.
- Slowly add cornstarch mix, stirring until thickened.
- Reduce to a simmer.
- Add eggs slowly, while stirring the soup in the same direction.
- The egg will spread and feather.
- Turn off heat and add the onions.
- Add salt and pepper.
- Serve at once.
Excellent and easy. Made this for my Poppie who has stage 4 liver cancer and is rapidly losing his appetite and strength. Very difficult to get most foods down him, but he lapped this up! Used low-sodium broth since he can't have too much salt, pinch less soy sauce (the salt again), a hefty squeeze of lemon juice, as that is supposed to increase the appetite and help with dry mouth, and used chives from my garden instead of green onions for less "mouth feel." Also added a pinch of turmeric for color and health properties. Thanks so much for this. It was a real treat for him and he doesn't get those much anymore.
Sure this is good .I have not tried this one but being half chinese(cantonese) my grandfather use to make a version similiar to this . What youmight want to try is instead of using cornstarch use
a can or two ( depending on how thick you like your soup ) of cream style corn. If you live near an asian grocery store you might also want to pick yourself up some rice noodles .It is delicious in in .
Excellent and easy to make! You could probably add an extra cup of broth without noticing a difference - the two eggs provide a lot of egg threads. My wife and I both enjoyed this recipe.