Reviewed: Nov. 19, 2009

Not too bad for not being from a chinese resturant. Will def make again. Thx!

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Reviewed: Sep. 24, 2009

I used a small amount of seasame seed oil, but it did not help. The soup tasted bland and not authentic. Im sorry Patsy!

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Becky

Cooking Level: Beginning

Living In: Loxahatchee, Florida, USA

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Reviewed: Sep. 8, 2009

This recipes was awesome! The soup was delicious! We did add a little more soy sauce than what was recommended as well. We will definitely be making this soup again and again!

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CourtneyC

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

It was good...but I added fresh mushrooms, chopped up cabbage, and green onion to the soup. I think without the veggies, it would have been a lil boring.

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Jen

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Reviewed: Sep. 1, 2009

This soup was pretty good, kids all ate it and liked it. Ate with beef egg rolls and rice.

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cookie momma

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

This is a fairly good base recipe. You don't need to do much to it to make it even better. I used about 2 T cornstarch to get it to the right thickness. I used 2 cans of LOW SODIUM chicken broth, 2 eggs, 1 dash of white vinegar, 1 dash of soy sauce. I also threw in the green onions before the broth got hot, and I let them steep in the broth to get a little soft and infuse the broth. Yum Yum. Ate with pork egg rolls.

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ShawnaRae

Cooking Level: Intermediate

Home Town: Mission Valley, Texas, USA

Living In: Goliad, Texas, USA

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Reviewed: Jul. 15, 2009

This soup was delicious and incredibly easy to make. Following the advice from previous reviews I added sesame oil and a splash of soy sauce and two eggs. I will definitely be making it again soon!

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lagraham

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

I added a little bit of soy and sesame oil...lovely :)

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Speech.Jan

Cooking Level: Beginning

Home Town: Hammond, Louisiana, USA

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Reviewed: Jun. 3, 2009

It was so easy to make. It missing something. It was tasted to much of chicken broth. Will try seasme oil next time.

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christine

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Reviewed: May 23, 2009

I added a dash of low-sodium soy sauce. Just a dash was perfect.

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sunshinenewday

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Reviewed: May 13, 2009

Really yummy! I did add a few drops of Sesame Seed Oil and it is really yummy! We will defiantly make this again!

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Heather

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Reviewed: Apr. 15, 2009

I had no clue how to go about making egg drop soup, so the real value of this recipe, for me, was in the method of making the soup. So thank you for that! :) The contents, however, needed a little boost. I doubled the eggs and added sesame oil, fresh grated ginger & garlic for some extra flavor. I did not have green onions, so I cut up some baby bok choy and used that. Turned out great!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 11, 2009

Made even better with thinly sliced mushrooms and sambal (hot sauce)!

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bonnie

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Reviewed: Apr. 9, 2009

I loved this simple recipe. Much cheaper than the mix from the store, which was over 3$ last time I looked. I followed advice I found here, (the best feature of Allrecipes) and used bullion, 2 eggs more corn starch and especially sesame oil. I wish the experienced cooks had told the secret of adding corn starch to cold water first because I had a lumpy mess, but it all turned out in the end. Thanks all you recipe raters.

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eroberts26

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Reviewed: Mar. 27, 2009

My room-mate loves egg-drop--wonton soup, so I combined this with Holly's wonton soup recipe. I don't eat pork, so I made it only with shrimp. It was a little labor-intensive, but totally worth the effort.

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KLBERG99

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Haledon, New Jersey, USA

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Reviewed: Mar. 26, 2009

This is super simple and comes together pretty quickly. I used low sodium chicken broth, and it needed just a little bit of salt to make the flavors really sing.

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SheRa

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Reviewed: Mar. 18, 2009

This soup was DELICIOUS! The only problem I had was that there was not enough cornstarch in the recipe given. I needed to add 1/2 to 1 tablespoon more. Also, it did not taste exactly like the chinese restaurant soup I am familiar with. If you want to have it taste like that, I would highly recommend adding a splash or two of sesame oil.

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sweetchef1053

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Reviewed: Mar. 16, 2009

Very plain.

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Beckadoll

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Reviewed: Feb. 28, 2009

Soooo yummy! Added the sesame oil and a bit of soy sauce. I slowly dripped in the eggs (two works perfectly) with my whisk. This is much better than anything you can get at the restaurant and it's soooo easy to make!!!

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