Chop Suey Tong, Chop Suey Soup With Egg

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“Recipe from Fred Wing around 1950.dont let the simple things in this fool you its a very nice lite egg soup i made it egg drop . it is also a very cheap soup to make for end of the month lol”

Ingredients Nutrition

  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 tablespoon oil
  • 14 lb pork, cut into 1/8 pieces
  • 6 cups chicken stock
  • 1 cup carrot, sliced in 1/4 inch pieces
  • 12 cup celery, cut in 1/4 inch pieces
  • 14 cup mushroom, canned
  • 1 egg


  1. Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix.
  2. Bring the chicken stock to a boil; add carrot, celery, and mushrooms.
  3. Bring to a boil; cover; simmer 20 minutes.
  4. Add pork mixture and cook covered another 10 minutes.
  5. Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.

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