The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 15, 2009
Love it. It may not be quite as good as my favorite restaurant Egg Drop Soup but it is the best I have found on any recipe website and I have looked for a long time. I prepared this with one of the chinese shrimp dishes from this site and my company loved both dishes.
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 2, 2009
I cooked this EXACTLY as the recipe called for and it tastes EXACTLY like restaurant style egg drop soup. Fantastic!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 2, 2009
Nice flavor, but didn't taste like Egg Drop. Eggs also came out puffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Feb. 20, 2009
This is really really good. It is so simple and so close to the real thing. I used fresh ginger instead of ground and I added pepper and red crushed pepper since they each hit different parts of your toungue the spice does not overwhelm the soup. I also added the egg after thickening the soup and I used 2 green scallions instead of chives.
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Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 19, 2009
I altered the directions for ease. I thickened the soup with corn starch before drizzling the egg. My husband added a little soy sauce to his bowl and said it was perfect. The rest of us ate it and loved it as it. Perfect soup for the sick ones last night.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 9, 2009
I changed the recipe up a little to include the cabbage, carrots, and 5 green onions. It was great. I do not recommend using the ginger or pepper, it was too spicy for my kids. If you like spicy foods keep the spices in, otherwise, I wouldn't include them. Other than that, this was THE BEST egg drop soup, tasted just like a restaurants!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 8, 2009
This was delicious! To thicken the soup I used 1 1/2 tsp of ultra gel instead of cornstarch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 7, 2009
Eggcellent!!
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Home Town: Tarboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 25, 2009
Was a great hit. I did add a tsp. of hot sauce. mmmmm. It was a Louisiana type. Very good w/ the ginger. Also added boiled,shredded, seasoned chicken with which I had made the broth(spiced w/ celery,carrots,onion, garlic, and bay leaf). My hard to please nephew's FAVORITE. And he HATES eggs and boiled chicken
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 22, 2009
Very good, easy to make soup. I serve regularly with pork fried rice. Thank you for sharing!
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Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 22, 2009
This has everything a 5 star recipe should. It's fast, easy and delicious! I did follow the reviewer suggestions to add the egg after thickening the soup. Next time I make it I will use less egg.
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Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA
Living In: Pratt, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2009
This is a great recipe for egg drop soup! It tastes very similar to our local restaurant's version. I left out the chives (I didn't have any, and we're not used to them being in there). I also used a little soy sauce (to taste) instead of salt. I followed others advise of adding the egg after thickening the soup and it worked very well. I will play with this a little to get it closer to what we are looking for, but for a basic recipe, this is it!!! Thanks!
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Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA
Living In: Camdenton, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jan. 21, 2009
Soooo good! Made for my picky, picky 8 yr old grandangel that is sick. She loves Egg Drop Soup. Yesterday when I made her the 1st batch the eggs puffed...she did not care, she still thought it was great. I remembered reading a review that told what to do to prevent puffy eggs. So...today added the cornstarch 1st to thicken, boiled the broth good then poured the eggs in a slow, steady stream into the hot broth. Let it sit for a few minutes without stirring. Perfect!!! She is on her 2nd bowl and says she loves the soup and feels much better. Thanks for the recipe and thanks to all the great reviewers for their helpful suggestions.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 20, 2009
My kids loved this so much they each had 2-3 servings! Wonderful recipe and quick and easy. The ginger is the missing ingredient that I have been searching for. Make sure to include it for authentic restaurant taste.
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Cooking Level: Intermediate

Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2009
Good recipe! I like to add 2tbs of soy in place of the salt, a dash of sugar and a~ 1/2 cup of sweet corn.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
This recipe is VERY bland. It needs something but what I'm not sure. Maybe add some white rice, corn and some new spices. It's a good base but that's about it.
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Cooking Level: Expert

Home Town: Atlanta, Georgia, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 15, 2009
I suppose this was a good base recipe, but, it would need a lot of work before I would make it again. I am used to having Egg Drop Soup with cabbage and carrots and sometimes pead or mushrooms in it. So, I thought the consistancy was off. Also, I thought you could add another can of broth for the amount of thickener this called for. I added a few spices as well. Fresh grated garlic (to help fight off my husband's cold), a shake of red pepper flakes, ground mustard and onion powder. I would make this again, but, with some changes! Thanks!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2009
This was very delicious! Made it the same as the original recipe except that I added the egg after the cornstarch mixture.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 11, 2009
The reviewers were right about when to add the eggs,I knew something went wrong when I dropped them in there.Still it didn't matter to me, it still looked good and tasted great!I had only dried chives and used 1 tablespoon of them-was very good,but missing a tiny bit of something.Did not taste exactly like the restraunt kind but, very close.This soup was easy,fast and tasty!Also I already had all the ingredients at home,didn't have to go spend a fortune.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2009
This soup was great. I followed it exactly, except added the eggs last as others suggested. I will definitely make this again. Its quite quick as well!
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