Reviewed: Aug. 13, 2007

Yummy! Tastes like we're having Chinese food delivered.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 20, 2007

AMAZING! I've been *trying* for years to make this soup like the restraunts do! I prefer the egg ribbons to be larger and flatter, so next time I'll add a bit of flour to the beaten eggs before dropping them in.

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aspenhall

Cooking Level: Expert

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Reviewed: Jul. 18, 2007

This was VERY similar to restaurant, but it was MUCH better. I have always found our local restaurant's to fatty. This was very pleasing! Even my youngest son who hates eggs LOVED it! A+++

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Christi

Cooking Level: Expert

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Reviewed: Jul. 17, 2007

A very nice egg drop soup, I thought it was a bit too salty -probably because I used bullion- and had too much egg in it - but my husband thought it was great and my utmost picky 7 year old gobbled it down - minus the chives. I will make again.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Jul. 13, 2007

Easy, quick, and very delicious! I didnt change a thing.

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Monique N.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Clovis, New Mexico, USA

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Reviewed: Jun. 28, 2007

I've made this several times now. It doesn't turn out very thick, but has a great flavor.

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Valerie

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Reviewed: Jun. 27, 2007

I used canned chicken broth (which already has a fair amount of sodium) so this was way too salty for me. Otherwise it was great, and easy. Next time I will leave the salt out....and I'd throw in some frozen green peas, I bet that would be perfect!

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jun. 19, 2007

CONGRATULATIONS!! I have "wasted" good broth on trying to make this soup for about 13yrs. here & there. I have tried the soup pkts, all kinds of recipies-ALL TO NO AVAIL!! This IS THE FIRST thing that I have EVER tried that has even come close to something I would get from a restaurant! T H A N K Y O U!! Seriously, not trying to be a dork or anything, but, I was just so happy w/the turn out. I thickened the broth FIRST-really helped out I think. The ginger was a new thing-easy does it in my opinion, & made a BIG difference w/a "hint" of it in there. A FEW drops of soy sauce, &, I'm from VA-don't know about ya'll, but the clear color kinda weirded me out some. HERE atleast(VA), it's served kinda yellowish, so, a few drops of yellow coloring, & I was grinnin' from ear to ear :o) NOT quite "restaurant" quality, but, I KNOW that I won't EVER AGAIN worry about wasting my broth!! I will DEFINATELY use the recipe again, & will have some fun "tweaking" around with it! 5*'s :o)

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pfeagans

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Reviewed: Jun. 14, 2007

fabulous! this soup is wonderful with a great asian salad.

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Caitlin

Cooking Level: Beginning

Living In: Seaford, Delaware, USA

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Reviewed: Jun. 2, 2007

So incredibly easy. I used vegetarian fake chicken broth powder.

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RUBYJI

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: May 29, 2007

Great, easy soup! I cut the recipe in half & I did add the cornstarch before the eggs (thanks to the reviewers for the heads up!). Out of laziness, I did not separate the one egg, I just used both whole eggs but it was a little "yolky...next time I will use just the white of one egg, as the recipe says. I added a couple of tbp of mirin & I also sprinkled it w/ a bit of seseame oil. We started our asian meal off w/ this light soup, served in coffee mugs that look like beakers, w/ smoked salmon "flowers" alongside. Then on to king crab legs & Japanese style Zuchinni (from allrecipes) & spring rolls served /w oriental dipping sauce (also from allrecipes), sake & pickled ginger slices w/ Japanese Cheeseacke for dessert. Wsa a great start to a great meal...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 23, 2007

My daughter had a school project on China and had to bring in an item to share with the class. We made this soup, 3 batches, the night before and did not add the eggs til the next morning and then it sat in a crockpot for 4 hours. All of the children, including my daughter (12) who lives for egg drop soup LOVED this recipe. I will make it again, thank you!!!

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LILBARSHARINAZ

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Reviewed: May 12, 2007

Excellent soup!! Didn't change a thing!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 18, 2007

I did not follow the recipe exactly but I did use this recipe as a guide. I used vinegar and soy sauce but not ginger as I did not have any. I also used 1 whole egg and 1 egg white (to 4 cups broth) which turned out fine. Next time I'll probably skip the yolk altogether.

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Adina

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Passaic, New Jersey, USA

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Reviewed: Apr. 17, 2007

I have been too many Chinese Restaurant in search of really good egg drop soup. I must say this is the best and the beauty of it is that it was made in my own kitchen. The chives are extra special.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 5, 2007

This is the most authentic egg drop soup I've ever cooked. I used minced fresh ginger and chopped green onions instead of chives and it was delish. Thanks! I'm sure I'll be committing this one to memory.

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DooDah2

Living In: Huntsville, Alabama, USA

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Reviewed: Apr. 2, 2007

This was good. I liked making the eggs form larger so I dropped in larger quantities of egg at a time.

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Jody

Cooking Level: Intermediate

Living In: Clinton, Indiana, USA

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Reviewed: Apr. 1, 2007

This was very very good. The ginger makes it. My 7 yr old ate 3 bowls full. Now that is saying something!

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PURPLEHUMMINGBIRD

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 27, 2007

I loved this recipe!!!! It really does taste like the soup from the restaurant. I added frozen peas and carrots, and my sister suggested adding water chestnuts. This is one of the best recipes I have ever used! It really is a must try. I plan to use it next time I have a dinner party.

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Maggie

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

Living In: Salem, Oregon, USA

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Reviewed: Mar. 15, 2007

This was really good. I served it with seasame chicken that I got from here as well. This one is really easy but Chi Tan T'ang egg drop soup on here is a little easier and just as good.

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