Favourite Egg Drop Soup
Egg Drop Soup recipe
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
hot |
|
| 3 ½ | ounces |
soup, chicken
noodle mix |
* |
| 2 | large |
eggs
well beaten |
|
| 1 | tablespoon |
soy sauce, tamari
optional |
|
|
chinese flour noodles
fried |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
hot |
|
| 101.2 | ml/g |
soup, chicken
noodle mix |
* |
| 2 | large |
eggs
well beaten |
|
| 15 | ml |
soy sauce, tamari
optional |
|
| 1 | x |
chinese flour noodles
fried |
* |
Directions
Pour water into a deep, 2-quart, heat-resistant, non-metallic or until boiling.
Add noodle soup mix and heat, covered, 4 minutes.
Allow to stand 4 to 5 minutes or until noodles and chicken are tender.
Pour beaten eggs in soup mixture gradually, stirring with a fork.
Stir frequently with a fork to make eeggs form thin strings.
If desired, stir in soy sauce.
Garnish with fried noodles.
