90 Reviews of Egg Drop Soup

From: Marie Nixon

On Aug 22, 2004

Trust us reviewers when we say that the soup does not need the 1 teaspoon of salt, especially if you are using canned chicken broth. So tasty, I even had some that was room temperature and it was great. No more take-out egg drop soup for me. This is so easy to make.

From: collegecat

On Feb 17, 2004

This was a lovely recipe...the way that I made it ended up tasting much better than what I have had in many restaurants! It was easy to make, and I changed it by adding some cooked rice and about a tablespoon of soy sauce at the very end, after omitting the salt. In addition to tempering the egg, I also mixed it into the broth with a fork, and it turned out delightfully stringy.

From: jenjill

On Oct 19, 2004

Great easy recipe. My husband couldn't get enough (however it didn't make as much as he would've liked). He kept asking me to make it more often. I didn't have any chicken broth so I made some using chicken bouillon and water. I also left out the salt, it had plently. I only had freeze dried scallions so I added those at the end and simmered for a few minutes. Great receipe I will certainly make this one again (only double the recipe. Thanks!

From: Jeanette G

On Apr 6, 2004

Simple and delicious! I ended up not adding the salt and didn't miss it at all. Threw in lots of black pepper and used 2 eggs instead of one. DH and I had a wonderful dinner of shrimp fried rice, egg rolls and your wonderful soup. Thanks for sharing!

From: -Tulip-

On Feb 22, 2004

Very simple & tasty, my kind of recipe! I used two eggs instead of one, added 1 tablespoon of soy sauce and halved the salt, due to the addition of the soy sauce. I had all the ingredients on hand and will definitely be making this again and again. I also used fat-free chicken broth, which I guess makes it ok that I ate more than half of it in one sitting! lol I'm a soup lover and this is now one of my new favorites! Thanks for posting!

From: FireRaven

On Mar 22, 2007

This is a new favorite soup of mine! I'm on a chemo regimen, and before my most recent treatment this week, I doubled the recipe and had it on hand, since it seemed easy to digest and keep down. I was right! I was looking for maximum nutrition in a bowl, so I added a few more things — about a cup of shredded grilled chicken breast, a cup of frozen mixed peas and carrots, and 2 ounces of whole wheat spaghetti noodles. I know they're not traditional, but they were delicious. I also cut the salt by half, and in my doubled batch, used three eggs instead of two. The soup came together quickly, and the instructions were easy to follow. Though I've hoarded the soup this week, my Mom had some when she came by to check on me today. She loved it, and this is high praise because she doesn't care for chicken noodle soup! Thank you for a recipe that is quite adaptable and helped make me feel "human" during a difficult time!

From: HeatherFeather

On Dec 8, 2002

This is very tasty. This comes very close to one style of Egg Drop Soup that I have eaten in Chinese restaurants in America. The cooking method was very easy and produced perfect threads of egg in the soup - I think the secret was tempering the egg first with a bit of the hot broth in Step 4 - this worked like a charm. The only drawback was that it was a bit too salty. I will cut back on the salt next time and also add a few drops of sesame oil.

From: atlfitgirl

On Aug 15, 2007

Love that I can make this at home anytime I crave it... Makes a simple and tasty soup. I like to add a little Bragg's Liquid Aminos (a healthy soy sauce substitute) to the chicken broth, a dash of ground ginger, and do not add any additional salt. Make sure you stir constantly as you are pouring in the egg, as that is what will produce the lovely strands of egg throughout... I like to serve it with crispy wonton chips along with the chopped scallions. YUMMY! Thanks for posting!!!

From: Johanna2

On Sep 17, 2004

This is great. I like to add a couple of dashes of hot chili sesame oil to it. Delicious!

From: bullwinkle

On Jul 27, 2005

This made a pretty good tasting egg drop soup. It was quick and easy. I like making my own because I can make it as thick or thin as I want it to be. Thanks Darlene Summers. Bullwinkle