• 2 cans ready to serve chicken broth
  • 1 tbl. cornstarch
  • 1 tbl. dry sherry or rice vinegar
  • 2 tsp. soy sauce
  • 3 green onions, sliced
  • 2 eggs, beaten


Mix the broth, sherry, soy sauce and cornstarch until smooth. Add onions. Cover and cook for 20 minutes; stirring often. Then stir in beaten egg with a fork until the egg is set and are in long strands.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Egg Drop Soup