Skip to main content New<> this month
Get the Allrecipes magazine

Chi Tan T'ang (Egg Drop Soup)

Rated as 3.91 out of 5 Stars

"The best egg drop soup I've ever had!!! Reheats well in microwave."
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 62
Original recipe yields 6 servings (1 -1/2 quarts)

Directions

{{model.addEditText}} Print
  1. In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.

Nutrition Facts


Per Serving: 62 calories; 2.8 4.7 4.5 94 1872 Full nutrition

Explore more

Reviews

Read all reviews 115
  1. 149 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best...

Most helpful critical review

Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.

Most helpful
Most positive
Least positive
Newest

Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best...

This soup was souperb! 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 m...

I am an EGG Drop Soup NUT! 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 am...

Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl".

This soup is really good. i made a few changes and substitutions and it was excellent. First, I prepared the boullion in the morning and let it sit most of the day. I substituted cooking sher...

Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.

super easy and pretty good. after reading reviews I used low sodium canned chicken broth, low sodium soy sauce and cut the vinegar by 1/2. Used egg beaters. will make again.

I like using Beef Bullion instead!

This is quick and easy, but can be overly salty. I use low Soium soy sauce and cut back on the quantity.