Recipe by Brian Gillette
"The best egg drop soup I've ever had!!! Reheats well in microwave."
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distilled white vinegar
green onion, minced
Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best of restaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing.
Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.
This soup was souperb! I only used 1 tablespoon of soy sauce and two of vinegar, added tofu, and it was GREAT! Definetely better than restaraunt style. I loved how easy it was, too. I will make this all the time!
I am an EGG Drop Soup NUT! I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full amount of soy sauce though. It was an A+ in my book. I have made it twice in the past 4 days....that says enough there! YUM!
Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl".
This soup is really good. i made a few changes and substitutions and it was excellent. First, I prepared the boullion in the morning and let it sit most of the day. I substituted cooking sherry for the vinegar and left out the onions. it tasted just like the soup you would find in any Chinese restaurant!!!!
I like using Beef Bullion instead!
super easy and pretty good. after reading reviews I used low sodium canned chicken broth, low sodium soy sauce and cut the vinegar by 1/2. Used egg beaters. will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chi Tan T'ang (Egg Drop Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 62
** Calories from Fat: 25
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