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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Tiffany

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Reviewed: Feb. 21, 2009

Very easy to make. I added thinly sliced mushrooms and it came out great.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Feb. 1, 2009

Wow! Who knew it was sooo easy to make Egg Drop Soup! My family loved it! I served it with Sesame Beef from this site, and veg fried noodles and it was like a fancy restaurant meal! Thanks!

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Katy Belle

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Reviewed: Jan. 29, 2009

This was DELICIOUS and so easy to make! I added 1.5 T cornstarch to thicken it more, a few drops of sesame oil as previously suggested, and some soy sauce (unmeasured). The result was super yummy, and kids loved it. I think w/enough pepper (I accidently put in more than called for) it is great for colds!

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Diana

Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan

Living In: U S A F Academy, Colorado, USA

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Reviewed: Jan. 26, 2009

Easy and good.

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Wandaful 2009

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Reviewed: Jan. 17, 2009

My family didn't like this very much. We had high hopes after all the reviews. We took their suggestions & added double gr onions & startch & eggs. The directions don't say what to cook it on so I had it on medium. The eggs didn't cook like they should have, the soup looked like the original picture on here so the texture was not how it should have been for this type of soup. I was the only one who ate, 1/2 of mine in a family of 4 who are not picky. The texture was too odd & it didn't really taste all that good.

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Shannon

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Winter Springs, Florida, USA

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Reviewed: Jan. 17, 2009

This was delicious!! I halved the recipe just to make sure it was good. It's a good thing I did because I ate the whole bowl. Only WW pt per serving. I did add an extra egg white and the sesame oil someone suggested. Will be making this offen!

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CHERRYWILK

Cooking Level: Expert

Home Town: Opelika, Alabama, USA

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Reviewed: Jan. 16, 2009

Eliminate the starch and add a can of cream style corn! Also, 2 eggs is better.

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Shelly

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

My family really like this also. My 2 year old even had some! I was confused with how long to cook the broth and cornstarch. It really didn't thicken up that much, but I didn't mind. I will be making this again!

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Lori B

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Reviewed: Nov. 25, 2008

A friend made this the other day for lunch and it was GREAT! The sesame oil tip given by another reviewer was just the trick! The only thing I would change is to use a low sodium broth.

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jimzgrl

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Reviewed: Nov. 12, 2008

YUM! i was looking for something to serve with the "PF changs lettuce wraps" recipe i made. This soup was the perfect addition. i did add another egg, a couple of tsp. of soy sauce, some black pepper, and a few drops of sesame oil. this made it taste exactly like the restaurant!!!!! my neighbors raved and wanted the recipe!

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melpalm

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 5, 2008

This was good but you definitely need more cornstarch (I added about 50% more)

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mustang2b1

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Reviewed: Sep. 9, 2008

Just okay for me... still looking for the perfect recipie.

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checkercorgi

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of canned broth) and add 1 teaspoon soy sauce and 1/4 teaspoon sesame oil. == TIP: to make long, not-so-thin egg laces, make sure the beaten egg is not frothy prior to pouring it in a slow, but steady stream in the boiling broth.

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CYBERGIFTS

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Sep. 4, 2008

mmmm so good and easy, searved this with some egg rolls... great lunch

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 30, 2008

I had boiled chicken breast and had some chicken stock, so I decided to make egg drop soup. I included 2 eggs and added some frozen/defrosted peas to add some extra taste. The soup was good, but it was missing something. I will try again, but include sesame oil, as others have mentioned.

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CRISTINAROSETTI

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 8, 2008

A hit with the entire family which includes a three and two year-old. We added some chow mein noodles for a little crunch. Very good and super quick to make!

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Britt

Cooking Level: Intermediate

Home Town: Dothan, Alabama, USA

Living In: Ocala, Florida, USA

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Reviewed: Jun. 15, 2008

Delicious recipe - I used the sesame oil as well. I put the egg in after the cornstarch. Definitely a keeper. A soothing comfort food and great appetizer.

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Lady_Slipper

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Reviewed: May 16, 2008

Very Yummy! Next time I'll have the special crunchy cracker/noodles that go on top.

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littlecajunhoney

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 11, 2008

Maybe I expected too much of this recipe but I was not impressed at all. Instead of an Asian-style soup, the result was exactly like the chicken broth my mom made me when I was sick... Very disappointed. It does make a great broth for when you're sick, though!

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