With a couple of slight modifications, this was outstanding...for four servings I used 3 cups hot water and 2 of those extra-large Knorr bouillon cubes, omitted the vinegar completely, added 1 small sliced clove of garlic (slicing the garlic doesn't render it as intensely garlic-y tasting as mincing it) added 1/4 cup canned corn with the green onion and used 2 eggs beaten with 1 egg white. Also (and I think this may have been the key here), I added a good shake of ground white pepper (this is an essential ingredient in many Asian dishes). It was thick and eggy and broth-y, rich with flavor and the added corn was superb. To go along with it I fried up some wontons (basic wonton wrappers cut in half and fried in hot oil for about 10 seconds on each side) and served with our favorite Chinese restaurant's housemade sweet & sour sauce. Try this, I don't think you'll be disappointed!

After having my wisdom teeth out I was desperate for a soft soup recipe (and one I happened to have all the ingredients in house for) - this one was AWESOME! Followed the directions to the letter and have now made it 4 times since. Very simple and great taste/consistency. Thanks!

Next time I think I will use less soy and less vinegar. Its not the egg drop soup that we're used to but I loved it and defintely will make again.

I was looking for something good that didn't require chewing since I just had all of my bottom teeth pulled and I came across this recipe. It was very good with a few minor adjustments. I didn't have the bullion, and only had 4 C of chicken broth. I like salty so I went ahead and used the 2 TBS of soy sauce. I wasn't so sure about the vinager and all I had was balsamic, so I cut it to 1 TBS. I also added a dash of ground ginger and a splash of sesame oil. I left out the onion and went ahead and used the 3 eggs and it turned out very tasty. I cut the corn starch back to 1 1/2 TBS because I didn't have the full 6 cups of liquid, but I think next time I will use the 2 TBS. Very tasty! Thank you!

I didn't have chicken bouillon so I used canned chicken broth (I know bouillon would have been better...) and I didn't have any green onions, and to top it off I forgot the cornstarch! But it was still great to eat. My oldest daughter asked for a bowl and finished it and my youngest (16 months) would say "more mease (her version of please) after every bite I took...Next time I will make it with bouillon, and probably try adding red peppers and garlic to give it a good kick!

I initially made this as written, and found it to be very salty, a little too vinegary, and lacking in some of the flavors I expect from egg drop soup. I ended up adding more water, a few drops of sesame oil, and a tiny pinch of dried ginger. With these tweaks, it turned out great.

So good! This soup was fantastic- the egg was so light it barely tastes eggey at all, like savory marshmallows. I will make this soup again.

I changed a few things and it turned out fantastic! I cut the boullion/water in half and added chicken broth instead. Then right before serving I sprinkled in some toasted sesame oil (regular would be fine too) and some more green onions just for color. It was wonderful with fried rice.

Well I cut short on the bouillon and didn't use vinager. But the soy sauce was well on. Used also some ham cut into small pieces with vermicelli. With some toasted bread to dip. Simply delicious!

Like most everyone else, I used 6 cubes & 8 cups water and left out the soy sauce. The soup turned out with just the right amount of salt. My eggs didn't form the way I wanted, so it didn't look quite right, but the flavor was right-on!

Very good recipe, but it was too salty. I'd cut the amount of bouillon cubes to half!

YUM, but I would not recommend that much boullion. Gets too salty

I love this soup.

I made this last night. I'm not a big soup lover but this was absolutely wonderful!

If you like salt, this recipe's for you. Bouillon is loaded with it, which is why I used a good, low sodium box of chicken broth. This was just fair in taste. Didn't taste like our local Chinese restaurant so I'll have to keep looking.

i tryed this and it was amazing i loved it

Delicious and easy! I made this according to the directions and it was quite good. I had to put in a bit more cornstarch to change the consistency at all though. I really like this recipe as written, but I'm going to tinker around a bit until it's just right for us. Then it will be 5 stars! We had this with the steamed barbecue pork buns and fried rice with cilantro, both recipes from this site.

AMAZING!!! Tasts just like the restaurant. Had this recipie for about a year and honestly make about once a week. Just now having time to rate...

This was terrible! Was this really made by a Chinese person? Keep on looking for an authentic egg drop soup recipe!

EXCELLENT! Fast and very authenic tasting! Got to have more than one bowl of this stuff!!!