Chinese Egg Drop Soup with Noodles

Chinese Egg Drop Soup with Noodles

4 Servings 10 min Cook

Macros/Serving: 123 Calories


1 Fl oz Dessert Wine
1 Tsp Soy Sauce
1 Cloves, minced Garlic
5 Cup Chicken Broth
1 Tbsp Ginger
2 Large Egg
1 Cup Egg Noodles
1 Medium (4-1/8" long) Scallions
1 1/2 Tsp Sesame Oil


Peel and thinly slice a 2-inch piece of fresh ginger.

Thinly slice scallion.

Lightly beat eggs.

Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan.

Remove ginger and garlic with a slotted spoon and discard.

Stir in noodles and simmer, uncovered, until tender, about 4 minutes.

Stirring soup in a circular motion, add eggs in a slow, steady stream.

Simmer, undisturbed, until strands of egg are cooked, about 1 minute.

Remove from heat and stir in scallions (to taste) and sesame oil.

Season with salt.


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