Restaurant Style Egg Drop Soup

  • Servings: 4
  • Difficulty: Easy


  • 1 quart Chinese Chicken Stock.
  • 1/4 tsp salt.
  • 2 tsp dry sherry.
  • 3 tbsp cornstarch blended with 3 tbsp water.
  • 2 eggs, lightly beaten.
  • 1 tsp sesame oil.
  • Chopped green onions (optional)


  1. Put stock in saucepan and bring to a boil. Cook over high heat 2 minutes.
  2. Stir in salt, sherry, and cornstarch mixture, and cook 1 minute.
  3. Slowly add beaten eggs in a stream, stirring with chopsticks or a wooden spoon. Swirl in sesame oil.
  4. Pour into soup tureen or individual bowls. Garnish with green onion (optional).


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