Reviewed: Oct. 29, 2007

Excellent Recipe! I now come up with other Asian dishes for dinner just so that I can make this soup to go with it! I took the advice of other reviewers and added my cornstarch before the eggs. I have also added a bouillon cube to the broth to give it some extra flavor.

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: Oct. 24, 2007

We liked the consistency and underlying flavor of this soup. It was very salty when I made it, though, so perhaps taste the broth before adding additional salt!

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erinmcdermott

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Reviewed: Oct. 20, 2007

Loved this recipe. It was simple and tasty. I used vegetable broth instead of chicken because my husband is vegetarian. I also added the cornstarch first, like others had recommended.

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Mrs. Sweet Pea

Cooking Level: Beginning

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Oct. 18, 2007

Very good soup. It did taste like restaurant quality.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 17, 2007

This soup was excellent. My husband had requested that I make egg drop soup sometime. I tried this recipe and he was very impressed. I added cubed chicken. I also ommited the salt, and used half reduced sodium chicken broth. I am very glad that I ommitted the salt, becuase it would have been way too salty. I also think that next time I will only use reduced sodium broth. This one is a keeper!

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Oct. 15, 2007

Delicious and easy. Just added a few drops of Maggi seasoning.

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BEVKN

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Reviewed: Oct. 10, 2007

Just ok.

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LILROSEGLOW

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Reviewed: Oct. 9, 2007

I just love egg drop soup. This was an excellent recipe, and I enjoyed eating this at home.

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BEDTIMEBEAR

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Reviewed: Sep. 21, 2007

after reading other reviews-- I used chicken base and added water to make my broth. I used NO SALT and it turned out great. my family loved it.

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FRANKEY

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Reviewed: Sep. 19, 2007

This is my go to recipe for Egg Drop soup. I always use this recipe for a starter when I am cooking Asian (I like to serve it with sesame noodles and egg rolls!) and it is fantastic! I never have ground ginger, so I usually omit it and use green onions instead of chives, but this is by far the best Egg Drop Soup recipe! Better than the restaurants! I like mine with a few generous dashes of pepper. Yum!

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SNGBRD222

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 16, 2007

I love egg drop soup--so happy I found this recipe. I followed it exactly except from experience, I added the cornstarch to warm broth and added it before the egg--its does get clumpy. Whisk the broth as you add the eggs and it comes out amazing!!! Thank you for sharing.

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Cupcake8674

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Sep. 14, 2007

i made this & the kung pao chicken recipe from this site.. but i'm pregnant and the chicken recipe ended up too spicy for me as i get indigestion really easily lately. i just had 2 bowls of this instead.. i didn't feel like i was missing anything! the ginger is really good in this. YUM! comfort food :)

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 14, 2007

My husband loved it but I wasn't all impressed on it.

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Lindsey

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Reviewed: Sep. 12, 2007

I really enjoyed how easy this was to make, but was disappointed that it really just tasted like chicken bouillon, wiith egg mixed in. The next time I want egg drop soup, I would probably just buy the mix for a more unique taste.

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Amy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 11, 2007

Delicious! I didn't add as much cornstarch as the recipe called for as I like my egg drop a bit thin, but I did add corn to it and it was perfect!

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KO

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Sep. 5, 2007

Pretty good but not the best I've had. I only used 2 eggs and we all found the soup quite eggy enough. I used chopped green onions rather than chives; that flavor is more appropriate to me...

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2007

Quick and so simple to put together, loved it !

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AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 31, 2007

This was very simple to prepare and quite good. I doubled the recipe (using scallion tops instead of chives and 2 slices of fresh gingeerroot) and had some for lunch. At dinnertime, I added a cup of frozen early peas and 1/4 lb. of sliced, firm Tofu. My husband and 2 sons literally devoured it; not a drop was left.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 26, 2007

great if you're craving salt and you don't have much time...

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indakitchen

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Reviewed: Aug. 14, 2007

Having no previous experience trying egg drop soup, this tasted great. I followed this recipe to a "T". However, I wish I would have added the cornstarch before the eggs as other reviews mentioned so the eggs would be ribbons and not puffy clumps. Regardless, this was a great soup.

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