Reviewed: Jan. 10, 2012

Very tasty & easy to make. Gave it only 4 stars cuz I modified recipe. Used 6 C low sodium fat-free chicken broth and low sodium soy sauce as recommended by another reviewer. I used rice vinegar in place of white vinegar, and 2 green onions, with more for garnish. This is rich & eggy. You could cut the eggs down if you like it more brothy.

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Reviewer:

Anne Grover

Reviewed: Jan. 9, 2012

I love this soup. I think it will become a lunchtime staple for me and it's so low calorie! I started out using some of the adaptations suggested in the reviews, mainly cutting down the amount of vinegar. I am not a vinegar lover, and I used cider vinegar because it is all I had. Originally I used 1 tbsp. of soy sauce and 1 tbsp of cider vinegar. I later added the extra tbsp. of soy because it needed it. The soup was very salty, so I added another 3/4 cup of water. It was still very salty so I added more cider vinegar until I felt it tasted very good. If you don't want the soup to be overly salty DON'T BE AFRAID OF VINEGAR. The vinegar helps cut through the saltiness of the bouillion and soy sauce and I thought the cider vinegar added a nice balance to the soup. I ended up using 2 1/2 tbsp of cider vinegar to balance out the other flavors in the soup, almost as much as the recipe originally called for. I think the other 1/2 tbsp. would have added, I just don't like vinegar. As a finishing touch I also added a pinch of ginger.

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Reviewer:

BakerChic

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

This one is great! It was my first time making the soup. The only thing I might change is a touch less soy sauce and a bit more cornstarch. I added some shredded carrot too. Awesome!

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Reviewer:

Jessag25

Reviewed: Jan. 8, 2012

The combination of bouillon and soy sauce makes this too salty. Next time I'll make it with some real chicken broth. Otherwise this was an awesome soup!

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Reviewer:

dearaugust

Reviewed: Dec. 19, 2011

I would not change anything! This was absolutely perfect! Great after a long day at work when you really don't feel like cooking anything but want something to warm you to the soul. Thank you so much Brian! I can't wait to have some with lunch tomorrow!

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Reviewer:

vail0022

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Duluth, Minnesota, USA

Reviewed: Oct. 29, 2011

excellent soup. I rarely get to eat egg drop soup because I can't eat gluten, and this is fantastic and super easy. I cut the vinegar in half and used a little bit of regular onion instead of green onion and added a little black pepper. I think next time I will add some carrots too.

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Reviewer:

stacekins

Reviewed: Sep. 19, 2011

We didn't care for this, the soy sauce is way too overpowering.

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 27, 2011

Really good! I added some sauteed mushrooms and garlic - trying to get over a sore throat. Then I just added splashes of soy sauce and vinegar, and lots of ground black pepper. Very comforting when you're feeling under the weather. I halved it and just used one extra large egg.

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: May 4, 2011

I love this! I add a little garlic powder to it too. Even better with beef broth! My husband says it better than any he's had before. I make it often! Quick, easy, and always have the ingredients on hand!

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Reviewer:

kestrada

Reviewed: Feb. 19, 2011

This isn't what I was expecting at all. Way too much vinegar. I like egg drop soup that's kind of on the sweet side i guess. this was tangy. Unlike anything I've had before.

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