Egg Drop Soup

A replica of Chinese CHI TAN T’ANG soup made at home with a tangy flavor.

Cooking Time: 15 Mins

Serves: 6


  • 1 green onion, minced
  • 2 tablespoons corn flour
  • 2 tablespoons soy sauce
  • 3 eggs, beaten
  • 3 tablespoons white wine vinegar
  • 500g chicken stock


  • In a pan heat the chicken stock along with a little amount of corn flour and water.
  • Add green onions, soya sauce and vinegar to the stock and stir.
  • Boil and bring it to simmer occasionally.
  • Finally pour the beaten eggs into the stock.
  • Stir it occasionally.
  • Serve hot.