Chi Tan T'ang (Egg Drop Soup)

    15 min

    This is a simple soup in which beaten eggs are stirred into chicken stock flavoured with soy sauce, vinegar and chopped scallions.

    191 people made this

    Serves: 6 

    • 3 (500g) containers chicken stock, such as Joubere
    • 2 tablespoons cornflour
    • 2 tablespoons soy sauce
    • 3 tablespoons white wine vinegar
    • 1 spring onion, minced
    • 3 eggs, beaten

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

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    Reviews in English (131)


    Used different ingredients. This soup was superb! 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!  -  21 Jul 2008


    Altered ingredient amounts. 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. YUM!  -  21 Jul 2008


    Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese restaurants through the years. This recipe ranks with the best of restaurants. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing.  -  21 Jul 2008