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Chinese Egg Drop Soup

Chef.at.Home's picture
Ingredients
  Canned chicken broth 28 Ounce (2 Cans,14 Ounces Each)
  Egg 1 , slightly beaten
  Chopped parsley 2 Tablespoon
Directions

1. Bring chicken broth just to boiling in a medium-size saucepan. Pour in beaten egg very slowly, stirring constantly, just until egg cooks and separates into shreds.
2. Ladle into heated cups; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Healthy

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