Reviewed: Jun. 24, 2008

On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and with ingredients I had on hand. Presto, this was perfect. I did have to make a few adjustments, though. I didn't have broth on hand, so I threw 2 chicken bouillon cubes into a cup of hot water. I omitted the food coloring, and the salt. The bouillon cubes + soy sauce= enough sodium already! Also, instead of chives, I chopped up some green onion. Now if only I had some potstickers and fried rice...

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Reviewer:

{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 18, 2008

This soup was simple to make and tasted great, pretty authentic restaurant taste. We added frozen peas at the end and just let them sit in the soup for a couple minutes after the heat was turned off.

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Reviewer:

Karisa

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.

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