Egg Drop Soup


Adapted from From Lokshen to Lo Mein

Siegel writes that egg drop soup with wontons is a favorite, simple soup found in every Chinese restaurant. “I like good egg drop soup. It is the Chinese equivalent of Jewish chicken soup.” He says a little cilantro gives soup a unique fresh flavor, and using only egg whites will create beautiful ribbons in the soup. Serves four to six.


4 cups chicken stock

2 teaspoons sherry or rice wine

2 eggs lightly beaten or two egg whites, lightly beaten

1 tablespoon cornstarch mixed with two tablespoons cold water

1/2 cup fresh or frozen peas, optional

1 or 2 minced scallions

1 teaspoon minced cilantro, optional


Bring chicken stock to a simmer. Add sherry. Slowly pour in eggs in a stream, stirring soup in a circular fashion for a minute or so.

Stir in cornstarch mixed with water and continue to stir until soup has thickened.

Just before serving, add peas if desired. Garnish with scallions and optional cilantro.

Note: My friends who admire Chinese cooking said it tastes exactly like Chinese Egg Drop Soup.