Reviewed: Jun. 19, 2013

Right before the egg drop I went ahead and added approximately two more tablespoons of cornstarch (mixed in a little cold water before adding of course) because the broth was looking thinner than I liked. I also increased the quantity of eggs up to 2. It came out perfect. If you like a thinner soup, stick with the original recipe. If you prefer a thicker soup, increase the cornstarch. I followed user suggestions and added a splash of soy sauce and sesame oil. Restaurant-quality indeed! Very well done.

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Reviewer:

Damita Sexton

Reviewed: Apr. 10, 2013

Simple to make. Not bad, but not as good as Chinese restaurant soup either. Too thin, and too bland if prepared as is. Needs to be jazzed up with additional ingredients (ginger, soy sauce, black sesame oil, extra cornstarch, more green onions) to make it like a restaurant soup.

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Reviewer:

kjoscooks

Reviewed: Mar. 22, 2013

I read about 40 of the comments and quite a few people had trouble with the eggs. I suggest you add about half a cup of water to your eggs, lightly mix with a fork and then, using a slotted spoon, stir the soup well and then pour the egg mixture through the slotted spoon into the soup near the side of the pot.

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Reviewer:

ChefJohn

Cooking Level: Expert

Home Town: Newcastle, New South Wales, Australia

Reviewed: Nov. 12, 2012

Quick and Easy I liked it

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Reviewer:

ACollins

Reviewed: Aug. 14, 2012

Very good, but needs to be a little thicker.

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Reviewer:

blueflagbaking

Cooking Level: Expert

Living In: Troy, Michigan, USA

Reviewed: Jul. 10, 2012

LIke others here, I added ginger, soy sauce sesame oil and added another egg. Super easy & very tasty!

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 20, 2012

This recipe is a good base. I added a litte sesame oil and soy sauce. I think that I will use a homemade stock the next time. I think that is the key to good egg drop soup.

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Reviewer:

FLAME673

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 8, 2012

This was a good base,but I added a few things to make it taste more like what I'm used to. I added a few drops of sesame oil, 2 eggs, & 2-3 sliced criminis. I fried a small white onion in stir fry oil until very crisp & topped each bowl w/them. Made all the difference!

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Reviewer:

Judith

Reviewed: Jan. 1, 2012

This is a great base for egg drop soup like restaurants have. To make it a little more, here's what I did differently: 1. Added 1Tbs of soy sauce and a few dashes of ginger (about 1/4-ish tsp.) 2. I also wanted some of the sesame oil flavor in most egg drop soups, but I can never seem to get the ratio right. In order to do this, I actually cooked some chicken cut into matchstick strips and cooked that in a bit of sesame oil, then added that to the soup. I'd say a teaspoon of oil roughly. Also MAKE SURE you add your cornstarch BEFORE eggs, otherwise, the eggs get all puffy instead of stringy like restaurant soup. I'll definitely be making this again. Perfect for our snowy winter evenings :) Even the little one loves it.

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