4 servings (serving size: 1 cup)

Pour the beaten eggs through a sieve into the simmering broth to create the characteristic ribbons in the soup.

How to Make It

Place broth in a medium saucepan; bring to a boil. Reduce heat to low; place a wire mesh sieve over saucepan. Strain eggs through sieve into pan. Remove from heat; stir in onions and salt.

Ratings & Reviews

bafinaire's Review

January 26, 2010
Very easy and very tasty. Added some cornstarch to it to thicken it up slightly like a local Chinese resturant does. Will use some of the variations mentioned from earlier reviewers next time.

GinaBThinAgain's Review

June 11, 2009
I admit I goofed... I accidentally used vegetable broth instead of chicken broth. It was still good, but my husband (who also loves to cook) and I kept coming up with ways to spice it up - fresh ginger, wasabi powder, a little red pepper, etc.