Recipe by Denise Smith
"A family favorite when we're sick. Garnish with parsley flakes and serve with soy sauce. Better than chicken soup!"
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dried minced onion
This is the easiest egg drop soup I've made and it's good! I used a ratio of one can of chicken broth and 2 eggs to make it a little more filling. Green onion instead of minced was nice because it added color along with the taste. And I shook in a few drops of hot pepper sauce at the end along with the soy sauce. To make nicely shaped egg "shreds" in the soup, stir the broth in ONE direction. Slowly add the egg while stirring in that same direction.
This was the most awful thing I have ever tasted! When I had a spoonful, I gagged and spat it out. I followed the recipe perfectly, but it was so sour and salty. I would have to tell you that you should NOT try this recipe! Nobody ate any more than a spoonful, and it went to waste.
This is a great recipe! The broth was a little salty because of the cubes, so next time I will add another cup of water. Didn't have corn starch, so I used flour - and the chunks of flour that gathered made little yummy dumplings. VERY VERY EASY!!!!!!!!!!!
This recipe was easy and delicious. I would find soya sauce too powerful for this dish... so throwing in some green onions and ginger instead did the trick. The second time I made it I added mushrooms, which was a good complimentary texture to the egg.
Yumm how easy was this!!! I made a double batch and its all gone..lol I didnt have onion flakes so I just cut up some onion..turned out wonderful with chopped green onion on top.. will make again and again...m
This was an absolutely delicious recipe. It was a huge hit with my whole family, including my 1 year old! Thank you! I will definately make this again and sure to pass it on to my sister!
VERY quick and easy! My kids who don't like soup raved over it.
this was great! it's very tasty and quick! will be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Drop Soup I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 56
** Calories from Fat: 24
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