Asian Egg Drop Soup

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I believe adding saffron to the egg drop soup gives it that Pizazz y'all are looking for. Plus it also gives off more of the classic yellow color of egg drop soup. Sure saffron is expensive for so little, but it will give you a better results with your egg drop soup.

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This is a great recipe for a asian soup base - although I prefer to add another 2 cups of water to the broth. And make sure you use low sodium broth (or homemade without a lot of salt! We usually make this to use up a few days of leftovers and the greens that are 12 hours shy of going off. Shredded chicken, pork, beef or fish; greens of any kind, a dash of sesame oil and some cilantro and this soup is a full meal - and super tasty!

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Quick and easy soup for Asian dinner night.

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One of my favorite soups when sick. Very fast and easy to make. I normally double the cornstarch to thicken the stock a little more. On occasion I also add about a 1/4 teaspoon of very finely chopped lemon grass to give it a hint of "something else".

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Very yummy. Instead of pieces of ginger I squeezed a chunk of ginger in my garlic pressed and added a 1/2 tsp of ginger juice. And I sprinkled some green onions on it.

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Awesome! Used low-sodium chicken broth make it a bit healthier. Husband inhaled it!

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First time making egg drop soup and I must admit, I finished it completely. Even my boyfriend who isn't a big fan of soup enjoyed it. Simple and easy. I love it!

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I really enjoyed this recipe and cut down on the sodium a little by using 33% less sodium chicken broth. Be careful when using the white pepper. It doesn't show up well in the broth (like black pepper does and I over-spiced it, for my taste at least. My husband loved it!

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Use low sodium soy sauce and this is a winner. So quick, easy, and tasty! My daughters were battling a cold and seemed to make them feel better. The ginger just really brightens up the recipe and adds a gorgeous layer of flavor. FANTASTIC!!!

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Was feeling a little under the weather and made this. It was ah-mazing!