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My review
Chi Tan T'ang (Egg Drop Soup)
Brian Gillette
"The best egg drop soup I've ever had!!! Reheats well in microwave."
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Ingredients
20 m servings 62Original recipe yields 6 servings (1 -1/2 quarts)
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Directions
{{model.addEditText}} Print- In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
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Reviews
Read all reviews 120154 Ratings
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Most helpful positive review
5/26/2003
Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best...
Most helpful critical review
9/26/2000
Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.
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5/26/2003
Excellent. Quick and easy to make and delicious. I'm a Chinese food nut, having eaten at hundreds of Chinese food restaurants through the years. This recipe ranks right up there with the best...
2/7/2003
This soup was souperb! I only used 1 tablespoon of soy sauce and two of vinegar, added tofu, and it was GREAT! Definetely better than restaraunt style. I loved how easy it was, too. I will m...
7/14/2003
I am an EGG Drop Soup NUT! I think this is a very good recipe considering I am pretty picky! I am not much of a soy sauce fan....but I think this is pretty good. I did cut back on the full am...
5/7/2002
Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl".
1/5/2001
This soup is really good. i made a few changes and substitutions and it was excellent. First, I prepared the boullion in the morning and let it sit most of the day. I substituted cooking sher...
9/26/2000
Very salty, too much soy sauce and you could taste the vinigar. Family thought the same.
2/7/2003
super easy and pretty good. after reading reviews I used low sodium canned chicken broth, low sodium soy sauce and cut the vinegar by 1/2. Used egg beaters. will make again.
1/26/2002
This is quick and easy, but can be overly salty. I use low Soium soy sauce and cut back on the quantity.