Reviewed: Jan. 21, 2008

Best egg drop soup I've ever had.

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Reviewed: Jan. 18, 2008

I loved this soup. I did add some frozen peas because I love them. This is a great low fat feel good soup! Thanks a bunch.

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sharona

Cooking Level: Expert

Living In: Tracy, California, USA

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Reviewed: Jan. 18, 2008

This is so easy and tastes just like what you get at Chinese restaurants. My husband loves it and always seems impressed that it takes just like the restaurant, but it's really very easy!

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 12, 2008

Thanks reviewers for the tip about adding the corn starch before the egg, it turned out pretty well. I didn't have any ginger but had crushed garlic and added a teeny bit of sesame oil to give it more of that restaurant taste. Will tweak some more to get it to taste right.

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cindybee23

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Reviewed: Jan. 10, 2008

Followed recipe as listed but this soup did not live up to it's title. My family loves egg drop soup but this tasted just like thickened chicken broth with egg added, nothing like any restaurant's soup we've had. Will not make again.

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Sweetly

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

Tolerable, but I have yet to make an egg drop soup I really like. Nothing compares to the stuff from the restaurant in my opinion.

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Giuli

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Marietta, Pennsylvania, USA

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Reviewed: Jan. 10, 2008

So so simple and so so good! We use vegetarian broth and it tastes great. My kids request this soup!

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gameboy

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Reviewed: Jan. 5, 2008

Definitely substitute green onions for chives. I'm not really sure how chives wound up in the ingredients list considering the picture shows green onions. With the appropriate substitution, this is very good! Served this with Crab Rangoon III and Chicken Stir-Fry and it made quite the meal.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 2, 2008

Great the way it is. Only made two small changes from reading the reviews. One:I added the cornstarch first to give the egg a thinner texture. Two: omitted the egg yolk.

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Meiday

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Reviewed: Dec. 30, 2007

This was an outstanding recipe. A couple points I wanted to make was that chives are not the same as green onions, which the picture shows, and green onions would really be better than chives. I did the cornstarch first and stirred too much the first time and ended up with a gorgeous thick soup, but the egg strings were too tiny, so remember not to stir too much until the eggs have had 10 seconds or so to cook.

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Regina Hitchcock

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Reviewed: Dec. 15, 2007

Awesome recipe! Just have to watch how much cornstarch goes into the soup. The first time I made this, it turned out perfect. The second time I made this, I made the broth too thick. Changes I made: Boil broth with 1 inch piece of ginger thinly sliced and 2 whole cloves of garlic lightly crushed for 15 minutes. Fish all the ginger and garlic out and continue with rest of recipe.

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chelle

Cooking Level: Expert

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Reviewed: Dec. 11, 2007

I had to make several adjustments to this recipe because it didn't have too much flavor on its own. I added two cans of peas, one can of corn, garlic powder, onion powder, onions, 2T butter, and pepper. I also mixed in some instant mashed potato flakes to the boiling soup as well as about 1 cup of leftover scalloped potatoes. The end result was something like chicken corn soup without the chicken.

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JenniK

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Reviewed: Dec. 11, 2007

Good flavor. Pretty easy. My sister commented that it wasn't as salty as traditional egg drop soup. I didn't have chicken broth, so I used water and chicken boulion instead.

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TIFFANYNELSON

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 3, 2007

this was definately restaurant quality! i added the cornstarch before the egg mixture and it turned out perfect! I doubled the chives and added 1 cup of frozen peas. My boyfriend and i devoured it with the Best Egg Rolls off of this site.....DEEEELISIOUS!!!

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CHILIPEPPER_

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

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Reviewed: Dec. 2, 2007

This hit the spot. I used homemade vegetable broth since we're vegetarian and it tasted very similar to what I remember egg drop soup tasting like. I really think the quality of the soup hinges on the quality of the broth you use. Obviously, canned broth will not taste as rich as homemade or even higher end broths. I doubled the ginger (personal preference), omitted the salt and added 2T of tamari (my broth had no salt in it). I hate wasting, so next time I will use three whole eggs. I don't think one extra white would make a huge difference. I paired this with a mixed salad and ginger dressing. It was a great light dinner.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

good and easy to make. didn't use chives. i use onion instead.

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nuwaira

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Reviewed: Nov. 19, 2007

It wasn't a bad soup, but it didn't taste anything like egg drop soup from any restuarant I've ever been to. We were really disappointed. It just tasted like chicken soup with some egg in it.

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