I decided to create the ultimate egg drop soup recipe after many many trips to different Chinese restaurants looking for a good bowl of it. I hope you enjoy it as much as I do!
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!
Read MoreThis didn't turn out so well for me, and tasted kinda blah. I don't think I'll try to make it again.
Read MoreWow! 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 loved the large amount of egg compared to the other egg drop soup recipes on this site.
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, that makes this soup so good given its simplicity, but I can only guess it's the addition of the sesame oil, which I love. I prepared the recipe just as is, only mixing the cornstarch with part of the chicken broth rather than water and adding no salt or pepper. I made two servings, one serving each for Hubs and me, and regret I didn't make more. The consolation is that this is so quick and easy to prepare I could whip up more in no time!
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 used chicken bullion powder. Delicious!
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, adding more cornstarch because I like a thicker consistency but otherwise stuck to the recipe. Next time I am going to add some sweetcorn, like the local restaurant does just to see what I end up with. Thanks for a yummy recipe!
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 the soup - filling and yummy!
This didn't turn out so well for me, and tasted kinda blah. I don't think I'll try to make it again.
Loved it! This was so simple & quick to make. It had better texture than than the soup from your average chinese place. I used low sodium soy sauce/chcken broth & seasoned it with salt at the end as needed. After reading other reviews, I decided to only add 1/8 tsp sesame oil. Dried chives worked well in this soup too. I will definitely make this again!
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.
I really do hate to give recipes bad reviews, but this just didn't work out as great as I thought it would. I was kinda of hoping it would be 'Better than Resteraunt Quality' like the title said, but it was nothing like any egg drop soup i've ever had. I'm not saying that that's a bad thing, because it definetly had a unqueish flavor that wasn't all that bad, but I was just hoping for a more authentic eggflower soup. If i made it again I would definetly not add the sesame oil,because it made the whole soup taste like sesame oil; so I aDDED more soy sauce. also, more chives could be added, and instead of white pepper, I used just plain ground black pepper. sorry for the kinda sortaish bad review, but thank you for reading!!!!!
Very quick and tasty. The kids loved this soup. I will be making it again and again.
Wow, this soup was SO easy to make! I think it took exactly five minutes to make, and it's absolutely delicious! Better than restaurant quality, indeed!! Thanks!
This is a decent soup. I always use 1 can of chicken broth (14.5 oz.) to one egg and 1 tbsp.+ cornstarch (for a preferred thicker version). As at my favorite restaurant, I add a few pieces of frozen cubed carrot for some color.
Really good recipe, I was surprised. I followed the recipe exactly and it turned out perfect.
A little overboard on the white pepper, I'd reduce to at least half and use a tad bit more soy sauce. I also find using just the whites of the egg provides a less chewy and better consistency of the eggs.
I followed recipe to a T, but doubled for 2 people. I would have to say that by adding soy sauce ( i used reduced sodium soy) made the color of the soup odd, and it was just too salty. Adding food coloring was pointless. The chicken broth adds enough salt to this. The consistency was good. I may try again, but omit the soy sauce all together and perhaps just a drop or two of sesame oil.
This is so easy to make. I used "homemade chicken broth" from this site and reduced sodium soy sauce. I didn't have any trouble getting my eggs to string. I didn't have any chives but I bet that would make this a five for sure. This would be great on those days when you just don't feel good.
I just cooked it for my parents and they love it. It really is just like the restaurant egg drop soup. The serving suggested is tiny, I would make at least 2 servings per person (everyone was bummed when there wasn't any seconds). Also the chives aren't necessary if you don't have any.
This was FABULOUS!!! I would give it 10 stars if I could. It was quick and easy to prepare and very YUMMY!
Perfect and oh so simple to make! I've always loved egg-drop soup but never quite found the trick to make it at home and have it taste like the restaurant-until NOW! The corn starch and probably the sesame oil are the "magic" ingredients which take this up to the perfecto level. One cup of this is hardly enough, I doubled the recipe using a can of chicken broth which is about 2 cups of liquid. Add some chow mein noodles on top and this is instant chinese heaven at home!
This recipe was delicious and so incredibly quick and easy. I made it exactly as written with the exception of food coloring. Mmmm It was so good. I would not change a thing. I even loved it so much that after I ate it, I had to go back to the kitchen and make myself a second batch. I will definitely be keeping this recipe handy!
This was just a *bit* bland, but still very good and soothing, just like egg drop soup should be! Thanks for sharing your recipe.
Based on the reviews, I adjusted the recipe just a tad. I cut the soy sauce and sesame oil to 1/4 t, used fresh black pepper and substituted green onions for the chives. Oh, 1/2 t of cornstarch and 1 t of water. Thank you for posting this recipe....perfect for this blustery, chilled to the bone day. :)
Here it is! And it came out Delicious! Very fast and easy! I didn't ad the yellow food coloring though. Thank you!
it was really good. we used ground pepper instead of white ground pepper and it still tasted great.
This got my daughter's big seal of approval. Awesome soup!!! Loved the amount of egg! Gave it 5 stars, though, because we like it a bit thicker so I added a bit more cornstarch (3 tsps. extra for double the recipe) and we added corn. Will definitely be making this again! Will be adding mushrooms and tofu like the restaurant down the street!
I really enjoyed this. I quadrupled (if not more) the recipe and used fresh chives and green onions from my garden. I will probably add even more chives next time as I love chives. I didn't measure the cornstarch so I could tweak it to make it really thick. With the six eggs I used; it made a really thick soup. Perfect! Thanks Darren for a great and simple recipe.
I never realized making egg drop soup was so simple and quick. This is a wonderful recipe and definitely meets its title. I feel like it has much more flavor than restaurant egg drop soup recipes. The only thing missing was the rice noodles but we used Ritz crackers instead. :-)
Very good soup. I think the key ingredient is the sesame oil. Will make this again.
I changed quite a few things to make this extra delicious. Instead of chicken broth, I used 1 tsp better than bouillon. If you do use better than bouillon, I suggest only salting to taste since it has quite a bit of salt in it already. I also did not use ground pepper, but used a squirt of siracha (or any hot chili sauce) to give it a kick. So gooooood!
Great soup! I love having this soup at restaurants and I wanted to try to make it myself. Followed the recipe fairly closely; i didnt add any food coloring, chives, or pepper, didnt think it was needed. It still tasted great. Highly recommended
Thanks for a really good and easy recipe. The only change I made was to use 1/4 tsp of turmeric in place of the yellow food coloring. Delicious!
Loved it! We have made it twice and both times my family went back for seconds. The only change I made was to leave out the optional food coloring. I highly recommend!
mmm es good
Great recipe! just made one change, added another cup of water. Overall great!
My family didn't like this one too much. I added more soy sauce & sesame oil than it called for to give it more flavor & the egg was very unattractive. (I wasn't sure how to get the ribbon effect, so it was big globs of egg.) Probably won't make this one again.
Very yummy! (Used homemade chicken stock, added a bit of fresh parsley, and threw in bean thread noodles just before we ate) Went together very quickly with few ingredients. I've never had it in a restaurant but I thought this soup was great & the boyfriend liked it too.
Yum! Everyone loves it at my house, even the guests. I've made it a couple of times just as listed except I used olive oil in place of the sesame oil. I will be putting sesame oil on my grocery list though so I'll have it for next time. I'm sure it will change the taste a little. This one will be a regular in my recipes.
Aside from a little too much sesame oil, this recipe makes a very tasty soup.
Simple, easy, and very tasty. I am very picky when it comes to my egg drop soup and this soup was great.
This was very good. But... I only used half the amount of pepper an it was too much and we love spicy HOT foods. The kids wouldn't eat it because it was too hot. I will make it again but w/o the pepper.
The only changes I made was I used green onions instead of chives and omitted the yellow food coloring. This was awesome egg drop soup. The key ingredient, in my opinion is the sesame oil. Thanks for a great recipe!
Exactly as desired! We followed the advice of other commenters and halved the soy sauce. I might toss in a tiny bit of ginger next time, but maybe not - this really was just what we wanted, and ridiculously easy to boot.
Fast and easy! I agree with other posters that the pepper is WAY too much. I used less than 1/2 tsp of pepper for double the recipe. I also omitted the food coloring as I didn't feel like it was necessary. It turned out well and I will be making this again for sure.
I was wanting some Egg Drop Soup, and this recipe looked like what I wanted. Wow! Awesome recipe! I'm allergic to corn, so I used Rice Flour instead, and I doubled the broth and added some udon noodles to it (which is why I added more broth). It was AWESOME! I recomend this!
You really nailed this recipe! It was so quick and simple and came out perfect with not a single flaw. Thank you for sharing your recipe :)
Thought it great,I precook alittle macaronie and when soup is done I drop macaronie in and makes it just a little more filling.
I have made several different egg drop soup recipes and this was the best! I didn't have any of the sesame oil and it turned out great. The only thing is I would double the recipe but only use one egg.
May cut down on the egg next time, but yum :D Makes a quick meal if you toss in some smashed instant noodles and let it cook whilst you clean up (with so little ingredients, I only have to put back the soya sauce/sesame oil/cornstarch and the bowl that I beat the egg in) But I can't say if this is better than restaurant quality since I have never tried egg drop soup in a restaurant since they don't have those here in S'pore
I did not care for the first batch because we found the sesame oil to be overpowering. But maybe we just don't like sesame oil? So the second batch I made with buillon cubes because I was out of broth and I left out the sesame oil. Then it was pretty good! Oh, and I also halved the amount of egg.
Terrific recipe, so fast and easy with everything already on hand. Wouldn't change a thing.
The best egg drop soup I've ever had! I love this recipe becuase it is so flavorful. It's also very versatile I can always adjust it to make it with what I have on hand. I make it very frequently because as a starving college student, good cheap recipes are essential =]
This is an excellent, super-simple, and very flexible recipe. I didn't have the chives, so used a tablespoon superfine minced yellow onion. Like another reviewer, I used the whole recommended amount of fresh ground white pepper, but I would suggest halving that to 1/4t of white pepper as it was a bit overpowering for such a delicately-flavored soup. Last, I used veggie broth rather than the chicken broth. I will be making this again and again with all of our surplus eggs. Thanks for sharing the recipe!
This was quite good, my first attempt making it at home. Make sure to SLOWLY mix the egg in: I got a little overzealous so my presentation wasn't the greatest. For our tastes we added the cornstarch and salt, not pepper. Thanks for sharing.
LOVED this! Was very rich tasting and just plain good! Will make it again, I'm sure.
It was good but it looked awful! My husband really liked it but I would never make it for someone who had never had egg drop soup before it might scare them.
Wow I'm not sure what made this so much better than the other egg drop soups I've made! Maybe the sesame oil, or that I was just really hungry ;) I loved this! I did not use the food coloring or cornstarch. So good, thanks!
Very yummy! I made some adjustments: I added some mushrooms,omitted the pepper, and made adjusted the ratio of broth to eggs (I made 14 cups of broth and used 10 eggs). Everyone enjoyed the soup!
This egg drop soup is absolutely great! I quadrupled the amounts for four servings. I really love the flavor of the sesame oil. It adds to the quality of the soup. Thanks so much for the recipe, Darren. I will make this again and again.
This was definitely too salty in its original format, and I even used low sodium soysauce, and only 3/4 of a teaspoon at that. I had to add 3/4 of a cup of water to it to sort it out. Adding chopped green onions is also an absolute requirement if you want to have the authentic Chinese taste. With my additions I would give it 4 stars, as it was better than most egg drop soup recipes, but definitely needs some tweaking. (FYI, sometimes I add a dash of cayenne pepper for an extra kick, but it's not necessary.)
Great recipe! i doubled it and accidently read it as THREE tsps of soy sauce and three 1/4 tsps of sesame oil and it still tasted great! didnt add food coloring - its not necessary and used green onions instead of chives. i omit the ground white pepper and instead let the people put it into the serving bowls separately - ppl have different levels of spiciness ;] will make again. very easy, delicious, and comforting
This was pretty good, I chopped up some carrots, celery and mushrooms, I didn't have sesame oil so I used olive oil.. I think the added veggies really make this soup 'pop' =) I will make again.. with my added veggies!
Easy and tastes good, thanks for the recipe! I modified slightly using liquid aminos instead of soy and arrowroot instead of cornstarch. I also added peas and carrots for added nutritional value. Yum!
I made this recipe in my high school Foods class and it was so simple! It also turned out very well and looked exactly like it was supposed to. We didn't use the yellow food coloring and our still looked great! We did use the two teaspoons of water and it worked! Very good recipe :)
Excellent. Thank you! Just be sure to make enough for all your guests. We doubled it for two of us and just wished we had more.... Very good, will make again.
Positively yummy. So easy to make with such a delicious result. Had it for lunch with rice crackers. Thanks for posting.
This is the best soup recipe ever! my dad usually has something to say, such as, 'needs salt'. but he simply enjoyed this one. i totally loved it.
Fantastic recipe! Thank you! I didn't use cornstarch and I used the chicken broth cubes and it still came out great.
This was great I added fried egg noodles for a crunch... Par boil the egg noodle then fry in oil. Thanks for a great recipe. :)
I never post reviews, But i LOVED this recipe! It came out so good, definitely the best egg drop soup I’ve ever had.
I have had to make this twice in the last two days. My family really liked it. I did add a little more soy and sesame oil and used black pepper. The first time I x3 the recipe this time I x5. PERFECT! I always have all the ingrdients on hand which makes it nice.
I was trying to be healthier by not adding the optional salt, but it was a little too bland. I also used vegetable broth instead of chicken.
It tasted really good until I added white pepper. It really just ruined the soup. :(
it was fast and easy, but not great tast :(
This wasn't necessarily BETTER than restaurant quality, but it came really, insanely close. A lot of reviews don't make the recipe as it states, I did, and it came out wonderful. Second time around, I changed the recipe not to include cornstarch and I used bouillon (chicken) instead of broth and it still came out just as good. 10/10 would recommend!
Way too salty, just not the right flavor at all. Maybe it was because I didn't make it right, but I made another version using a different recipie and it turned out AMAZING.
This is by far the best egg drop soup ever! I absolutely love it. You can't go wrong with this recipe!
