Reviewed: Aug. 26, 2008

Finally, a recipe for real egg drop soup. Thanks for passing along the restaurant secrets!! I didn't change a thing.

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Melie

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

I also added chopped shitake mushrooms and some Asian hot sauce (don't know the brand, but we call it Chicken Sauce because it has a rooster on the bottle). My boyfriend loved it.

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kel z chan

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Reviewed: Aug. 22, 2008

Very good base soup. I made a few changes and had a super wonderful meal - 1. Sauted two chopped scallions 2. When the scallion turned translucent, added 1 teaspoon of garlic and a 1 teaspoon of ginger 3. Sauted for a few minutes and then added a little bit of red chile powder and a little bit of lemon zest 5 Then followed the recipe above.

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gupygain

Cooking Level: Intermediate

Home Town: Calcutta, West Bengal , India

Living In: San Francisco, California, USA

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Reviewed: Aug. 21, 2008

tasty!

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achet

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Reviewed: Aug. 16, 2008

good base but i had to up the ginger and sprinkle some cayenne for good measure - to each their own eh?!

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adriannap

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2008

This was a good base for egg drop soup but was seriously lacking in flavor...I plan to make it again but this time will add soy sauce, fresh garlic, and some red pepper flakes for a little kick, maybe even a little chinese mustard, Thanks for a great start, will experiment more and post my modifications for other reviewers to try if they'ld like

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Bone Ami

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Clayton, Ohio, USA

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Reviewed: Aug. 12, 2008

Loved it so much. I have been trying out new recipes lately and this one is one of the favorites. My husband loved it. And so did my 2 little guys. I always try to find recipes that they enjoy too. Who knew good Chinese food could be so easy?! Thank you for the great recipe, I will be adding this one to my recipe box so I can make it again and again.

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Amanda

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Reviewed: Aug. 7, 2008

I followed the suggestions from the rating and it's PHENOMENAL! The only thing missing are those noodles they have at the restaurant. I tried some I found but they're not the same! Yum! Yum!

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Amber

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Reviewed: Jul. 23, 2008

I have made this recipe 5 times in the last 2 months. It is quick and easy and really tastes great! It's also inexpensive. The only changes I made are to add sliced mushrooms for additional substance, and I use white pepper. Great Recipe!!!

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jenalicious

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Reviewed: Jul. 20, 2008

Very simple and delicious! Will make again.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 12, 2008

Like others, I followed the guidance of MSFURIOUS1 and used 3 whole eggs and 1 yolk. I used chicken bouillion instead of broth/stock and had no issues. This was fantastic.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Jun. 25, 2008

My 2 year old asked for seconds. So there ya go!

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Melissa

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 23, 2008

Wow! Did what other posts suggested and used 3 whole eggs and 1 egg yolk. Other than this slight change I made as directed and am pleased with the quality of this recipe. I used College Inn light and fat free stock making this super easy to make. This recipe is a keeper!

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Jun. 14, 2008

So good and really easy! I love the egg in my soup so I added extra.

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SSlimm

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

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Reviewed: Jun. 8, 2008

to tell the truth, these were just so-so...

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Karen

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Reviewed: May 31, 2008

Great! Made this for our "Chinese Take Out" night at home. The whole family loved it, even the picky 3 year old! I left out the green onions for my husband, and it tasted like something was missing. Will definetely add them to my bowl next time! :) This recipe is Very easy and Very good!

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: May 6, 2008

I just made this last night. And with MSFURIOUS1's comments, this gets 5 stars. I followed all of this reviewers suggestions and it turned out perfect. The only thing I'll change is I had 46 ounces of broth and 6 eggs. There was way too much egg for the small amount of broth. Next time I'll add 60 ounces of broth and 4 eggs. Also I'll use a very small lipped measuring glass when pouring the eggs in. Thsi will slow down what enters into the broth allowing more "thin ribbons". What I used allowed too much to come out too fast. And it's important the broth be really hot when adding the egg. I served this with P.F. Changs chicken lettuce wraps that my husband loves yet he and my daughter went back for seconds on the soup and left the wraps. So thanks all for this wonderful recipe. I'll definitely be adding this to our rotation.

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JanNoel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Woodland Hills, California, USA

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Reviewed: Apr. 17, 2008

Where have I been that I didn't know egg drop soup was this easy to make? This was fabulous the first time around. I LOVED it. THANK YOU for this recipe!

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TMAGOOTS

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Reviewed: Apr. 15, 2008

I loved it. But I love Egg drop soup. Simple and yummy! My husband not as big of a fan, but he did say, as far as egg drop soup goes, he thought it was pretty good. I will definitely make this again! If only for myself!

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TIFFANYMOWRY

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Reviewed: Apr. 8, 2008

This was really good, tasted better then most restaurants. I added some sesame oil at the end and while it was in the bowl I added some soy sauce from left over take out packets. Also my eggs blended w/ the soup instead of becoming ribbons but overall it tasted good and will make again.

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