Reviewed: Apr. 2, 2012

Made it exactly as written and it turned out great. It reheated well for leftovers too.

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Reviewed: Feb. 23, 2012

this is amazing!!! So quick and easy and sooo delish! The only thing i added to it was some garlic and sesame seed oil. Tasted super authentic! Next time i will try some ginger. :)

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godslilchef

Cooking Level: Intermediate

Reviewed: Feb. 17, 2012

Added more soy.

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Cassandra

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 31, 2012

YUM! this was really good. My only changes were to add a little ginger more soy sauce. Quick and easy, this will be a regular base for all sorts of additions.

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DEBMCE4

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 23, 2012

Didn't have green onions so I followed abennett_33 review and used minced onion. Will definitely add this to our Chinese meal menu!

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GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Jan. 1, 2012

I love this soup! I cut the recipe down to 2 servings and the portion size was strange so I winged it. For example 3/8 can of 46.5 oz of chicken broth. I'm not good at math so I used one 14.5 ounce can and 2 green onions. The soy sauce,cornstarch and water I used according to scaled down recipe. Added some red curry powder for heat and flavor. It was great!

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DNICKELL4

Reviewed: Dec. 11, 2011

Followed the instructions, it tasted just like it was from my fave restaurant. I did add peas though. And it was so easy!!

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Mrs. Scott

Reviewed: Nov. 12, 2011

Great soup! Super easy and quick to make. I followed the recipe exactly and my husband and picky eater boys all loved it. The whole pot lasted about ten minutes. I only give it four stars though because I think it could use a few other ingredients. Next time I'll try adding a bit of ginger, some tofu, and lemongrass.

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MamaWolfe

Reviewed: Nov. 9, 2011

I'm giving it five stars not just because it tasted wonderful, but because it was so easy AND my very picky 5 year old loved it! I followed the advice of a few previous reviewers and made the following tweaks: added 1/8t ground ginger, 1/4t garlic powder and 1t dried onion flakes (because I didn't have any green onions on hand), and only added a scant tablespoon of water instead of two to the egg, then swirled it gently once I added it to the broth. It smelled heavenly, looked like something I'd picked up from our favorite Chinese restaurant, and could not have taken more than 10 minutes to make.

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LAURAHALL

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Cooking Level: Expert

Reviewed: Nov. 7, 2011

OMG! This is my second attempt at egg drop soup, and I think that this one is better then the more complex one i tried. I added peas to mine though, just to give it a lil extra. Wonderful texture and taste.

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