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Rating: 3.9 stars
154 Ratings
  • 5 star values: 68
  • 4 star values: 40
  • 3 star values: 20
  • 2 star values: 14
  • 1 star values: 12

The best egg drop soup I've ever had!!! Reheats well in microwave.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

62 calories; protein 4.5g; carbohydrates 4.7g; fat 2.8g; cholesterol 93.8mg; sodium 1872.3mg. Full Nutrition
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Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2004
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 of restaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing. Read More
(49)

Most helpful critical review

Rating: 1 stars
01/15/2003
Very salty too much soy sauce and you could taste the vinigar. Family thought the same. Read More
(15)
154 Ratings
  • 5 star values: 68
  • 4 star values: 40
  • 3 star values: 20
  • 2 star values: 14
  • 1 star values: 12
Rating: 4 stars
01/25/2004
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 of restaurant egg drop soup I've had anywhere. I may decrease the vinegar slightly next time, but other than that - I wouldn't change a thing. Read More
(49)
Rating: 5 stars
01/25/2004
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 make this all the time! Read More
(37)
Rating: 5 stars
01/25/2004
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 amount of soy sauce though. It was an A+ in my book. I have made it twice in the past 4 days....that says enough there! YUM! Read More
(30)
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Rating: 5 stars
01/26/2003
Very simple recipe makes an impressive soup. I've found that using only egg whites makes a better "swirl". Read More
(21)
Rating: 4 stars
10/15/2003
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 sherry for the vinegar and left out the onions. it tasted just like the soup you would find in any Chinese restaurant!!!! Read More
(16)
Rating: 1 stars
01/15/2003
Very salty too much soy sauce and you could taste the vinigar. Family thought the same. Read More
(15)
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Rating: 4 stars
01/25/2004
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. Read More
(13)
Rating: 4 stars
05/20/2004
I like using Beef Bullion instead! Read More
(11)
Rating: 3 stars
05/14/2003
This is quick and easy but can be overly salty. I use low Soium soy sauce and cut back on the quantity. Read More
(9)