Egg Drop Soup (Better than Restaurant Quality!)

Wow! This soup was quick and easy, and best of all, it tasted great. It is very creamy with the corn starch and ratio of 1 egg per cup of broth. Thank you for a delicious recipe!

Great recipe! The only thing I would change is the ground white pepper was way to much, try a 1/4 tsp of it. The 1/2 tsp made it a little too overpowering. But again, it does say optional. I...

On a hot summer day, the last thing I expected to make tonight was soup. However, the craving fought long and hard and I finally gave in. I found myself searching AR for something quick, and wit...

Great recipe! The sesame oil that the recipe called for seemed like a lot to me so I just put a few drops in. I also don't use chicken broth (I never can get through it all in time), instead I...

I was really happy with what I wound up with. I was looking for something warm and cozy and as close to our local Chinese Restaurant as possible. This was a good pick. I made one adjustment, add...

In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site) I don't know what it is, specifically, t...

If you use low sodium, no fat broth - you can use the soy sauce without making it really salty! My favorite way to make a meal out of it is to add some shrimp sauteed in garlic and cabbage to t...

This was so easy to make. I had never had egg drop soup and it was good. I didnt use the cornstarch or food coloring and I used green onion instead of chives.

This didn't turn out so well for me, and tasted kinda blah. I don't think I'll try to make it again.