• Servings 4-6
  • Prep 10 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Chinese Egg Drop Soup


  • 1 large bunch watercress or 2 cups sliced spinach
  • 4 cups chicken broth
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 eggs
  • kosher salt to taste
  • Wash watercress and discard thick stems. Break long sprigs in half.
  • In a 2 quart pan heat chicken broth, sherry and soy sauce to boiling.
  • Add watercress and simmer, uncovered for 2 minutes.
  • Beat eggs lightly.
  • Remove pan from heat and slowly add the eggs to the soup, stirring constantly until they form long threads.
  • Season with salt to taste.

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