Reviewed: Aug. 11, 2007

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.

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Nikki A.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 11, 2007

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!

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Edmar_aua

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Reviewed: Feb. 17, 2007

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!

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Jennifer A.

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Reviewed: Feb. 10, 2007

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

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Vanessa

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Reviewed: Feb. 9, 2007

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

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Samantha

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Feb. 2, 2007

I love this soup.

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Art

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Reviewed: Dec. 5, 2006

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

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SAMUSO

Cooking Level: Expert

Home Town: Largo, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 29, 2006

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.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 3, 2006

i tryed this and it was amazing i loved it

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megan

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Reviewed: Jun. 26, 2006

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.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: May 5, 2006

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...

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ALNSARAH

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Reviewed: Mar. 13, 2006

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

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CLAIRE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 12, 2006

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

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jan. 18, 2006

I thought this was really great. I used just egg whites and loved the effect. My husband does not like anything that might be chinese food, however, this will be a great simple meal when he can eat leftovers. Also think this is a great luncheon idea. Thanks!

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Kathalina

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Reviewed: Jan. 15, 2006

I was expecting something different-I always order egg drop soup in the restaurant and I knew this would be a variation, but it tasted awful. It looks disgusting with the soy and all you can taste is white vinegar. I will stick to going to Wong's.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Dec. 12, 2005

This soup is fantastic for any time you crave Egg Drop Soup, but don't have time to go to the store for ingredients. (We don't normally have green onion laying around the house so I don't use it every time) Yes, it is a "salty" soup, but if you like the salty soy sauce flavor, then it's perfect. I add soy sauce to my egg drop soup when I get it at Chinese restaurants all the time, but this has enough for me in the recipe. An extra chicken boullion cube or two makes this recipe divine. Cut back a bit on the vinegar if you don't like the taste, but I like it just like it is. :)

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Jadewyn <3

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 18, 2005

Very tasty soup! The only thing I would change is the number of bouillion cubes. Next time I will match the cubes to the amount of water. Other than that, it was good. Thanks!

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big_bronco86

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Reviewed: Sep. 29, 2005

This is so simple and so delicious! I made this for our family get together with "oriental" theme and everyone wanted the recipe. And the grandkids request it when they come for dinner no matter what type of dish we are having.

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Nana L.

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Reviewed: Sep. 23, 2005

This is a decent recipe....yeah, it is too salty, but that's to be expected, looking at the ingredient list. To make mine more interesting, I julienned 1/2 a zucchini, about 10 fresh mushrooms, and 1 stalk celery in addition to the green pepper. I also pressed 4 cloves of garlic into the soup and added a smidge more cornstarch. Mine turned out a little murky, but that was because i stirred the eggs in too vigourously. Using egg whites only will give the soup a clearer broth and more classicly restaraunt style "swirl."

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