We like to have 'chinese night' in our house at least once a month and this recipe is quick and easy and even my nine year old loves it. Instead of chives, i used green onions,and i also added some soy sauce to this while cooking. I have even added yellow food coloring a time or two to give it that golden color you see in the restaurant. Very delicious.

This recipe tasted exactly like the local Chinese restaurants egg drop soup. Outstanding! I will definetly make again. I need to practice getting the egg cooked to the consistancy that we like.

Great flavor and simple recipe. Only drawback is the eggs just didn't turn out as I would have hoped in the soup. At any rate, would still try this again.

This is really good. I have tried a few of these recipes for this soup and this is by far the best. Hubby said it was pretty close to what our favorite restaurant serves.....thanks for the post.

Very good and authentic AND easy. I didn't have any chicken broth, so I substituted powdered bullion, and it worked just fine. I also added a bit more cornstarch and white pepper.

Overall this recipe tasted pretty close to resaurant egg drop soup I've eaten. However, my husband thought it had too much egg in it. Also, I think green onions would be better than the chives. In addition, I added half a can of chopped water chestnuts for added crunch and texture. The soup did not re-heat very well as far as I was concerned either. I will not use this recipe again.

Fantastic soup!

great!!!!

Well I left out the ginger because quite frankly, ginger and my stomach don't mix. Everything else tasted just fine though. I had no idea Egg Drop soup was this easy to make. Thanks so much. I will make this again.

This was really great! I made it as suggested, and dropped the eggs last. During the boiling phase, I added some peas, which added some nice green color and flavor!

I added some cayenne pepper for spice.

I was looking for a homemade version of this soup to make for my family and boy did I find it! This was awesome. I did make a few changes however, I halved the recipe just to try for a quick and easy lunch so keep that in mind when I give quantities. I used 2 cups broth(better than bouillion brand) 2 eggs, a pinch or less of salt 1 Tbsp cornstarch and about 1/2 cup frozen mixed veggies(not traditional I know but I wanted to add a little nutrition and substance) Also I used about 1 tsp of fresh grated ginger instead of ground. I also thickened before I added egg and it is fabulous. I am going to have a hard time saving some for my daughter to try(one of her favs!) Next time I will use some green onion or chives also(I was out!) Definitely try this one!!

THIS WAS EXCELLENT!!! I had the hardest time convincing my boyfriend [an avid coniseur of Chen's Chines Restaurant] that this was homemade!! Honestly. I didnt add any cornstarch to mine as I like the broth texture by itself. I seasoned it with garlic powder and some red pepper flakes to add a little kick. And I also cooked chopped fresh mushrooms in with the green onions. SO SIMPLE but SOOO GOOD!! Will be making again and again.

Always comes out mighty fine. Kids always ask for seconds although.

Really delicious! Reminded me so much of the soup served in Chinese restaurants. I will certainly be keeping this one handy in my recipe box.

This was very tasty! I took the suggestions from previous reviewers and put less salt and added a little soy sauce! The fresh ginger is a must. Thank you!