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Asian Egg Drop Soup Recipe

Asian Egg Drop Soup

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

Showing 41-50 of 51

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  • on February 01, 2006

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    I was interested in what broth is used..but it was just a chicken broth.

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  • on October 02, 2005

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    I really did not find this dish to be very tasty. It did not thicken enough, and the taste was not very authentic.

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  • on September 10, 2005

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    This is as good as any egg drop soup. Egg Drop soup is a simple chinese-american soup consisting of basically chicken stock and egg. The added ginger gives it a nice kick. An alternative is to simmer the broth with a couple of coins of fresh ginger about 1/2 hour prior to making the soup. Remove the coins prior to serving and omit the grated ginger from the recipe.

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  • on June 05, 2005

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    Yum! Yum! Yum! There were NO leftovers!!

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  • on March 16, 2005

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    Easy, quick, delicious. That's all I'm gonna say!

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  • on March 13, 2005

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    very simple to make and cured my craving. yum.

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  • on February 23, 2005

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    Very good, and simple. good flavor, and ease of preperation.

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  • on January 11, 2005

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    Very easy, very tasty- served with celery stalks and my kids thought it was great! So did I- simple quick recipe for busy weekdays.

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  • on December 17, 2004

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    Way better than the Egg Drop Soup at my local place! A basic recipe with good flavor. You can use chicken bouillon, if so, for the cornstarch mixture use water and you most likely will not need to add salt and pepper, also might need to add more water with the bouillon to prevent it from being to salty. Like the previous review said, this recipe can be expanded on. I added some finely chopped Nappa Cabbage. I will make this again.

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  • on July 27, 2004

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    Incredibly easy and tastes authentic.

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