Chicken Egg-Drop Soup

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I thought this recipe was pretty easy and pretty tasty. However, I agree that the cornstarch made the broth a little gooey. Maybe a little less? And the next time I make this I'll leave out the white pepper. It gave the chicken an odd flavor that I didn't care for.

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This did not remind me of egg drop soup which is what I was hoping for. I like the combination of flavors, although it was a little bland for my taste. The addition of watercress was a good one. However, I think the cornstarch called for, both on the chicken and in the soup made for a much thicker consistency than I would have hoped. The temperature suggested for adding the eggs did not give me the wonderful ribbons that I love in my egg drop. With a little tweaking, I think I will make it work for me, but a bit of a disappointment. Therefore, three stars.

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Disclaimer: I had to make some substitutions, so keep that in mind. I didn't have scallions, so I used a small red onion instead. I also had to sub baby spinach for the watercress, since my store was out. :(

I have mixed feelings about this. I feel like the amount of cornstarch was overkill unless you want a really thick, gelatinous soup. And once I added the cornstarch, I wasn't able to get the soup hot enough to make the egg "noodles". But I probably could have waited longer for the soup to warm before adding them in and maybe I'd have had better luck.

All in all, it was a good dish. Far better than what I expect from a take out Chinese restaurant. But I thought it could have been better. I really think this is more a 3-3.5 star dish, but given that I had to make substitutions, I thought a 4 was more fair (I know the watercress would have been an improvement, for sure.