Egg Drop Soup

So easy! Made this last night and it was really good...I added a few drops of sesame oil and soy sauce like some people had suggested, used green onions instead of scallions, and added an extra egg and thin strips of tofu (grated with a cheese grater). Will definitely make again!

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Simple and delicious! I ended up not adding the salt and didn't miss it at all. Threw in lots of black pepper and used 2 eggs instead of one. DH and I had a wonderful dinner of shrimp fried rice, egg rolls and your wonderful soup. Thanks for sharing!

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Very simple & tasty, my kind of recipe! I used two eggs instead of one, added 1 tablespoon of soy sauce and halved the salt, due to the addition of the soy sauce. I had all the ingredients on hand and will definitely be making this again and again. I also used fat-free chicken broth, which I guess makes it ok that I ate more than half of it in one sitting! lol I'm a soup lover and this is now one of my new favorites! Thanks for posting!

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We always stir-fry the scallions and chopped ginger firstly,and add water then.Add a few drops o' sesame oil before serving.

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I love this recipe. I love egg drop soup but sometimes the things people would put in it at restaurants would make me sad so I would avoid ordering it. Well now I don't ever need to order it again because this recipe is exactly what I'm looking for. I also add a couple drops of soy sauce and sesame oil, a little black pepper, and usually add more egg as well. For convenience sake I also usually use water and chicken bouillon instead of chicken broth.

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My husband I both enjoyed this. Thanks for the recipe.

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Fast, easy, and delicious! We didn't have any green onions on hand, so I used about a tablespoon of dried chives instead. This is going in my "keeper" file!

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Easy, economical, and delicous! I left out the salt and dropped a chicken bouillon cube instead for a little more favor. The first time I made it, I stirred the egg in too much, and although the flavor was good, it didn't look very appetitizing.I poured it in slowly the next time, allowing the egg to "sheet". It turned out great, and looked better, too!

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Easy and good, a little easy to over salt.

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I've never ate egg drop soup before but I thought this was good. Instead of a scallion I just added about 1 TB of chopped onions and since the chives are up and thriving I added some finely chopped chives to give it color. I added salt to taste (a couple of shakes, that's all). I also used a fork to stir which shredded the eggs just right. I bet this would be real good with diced shrimp or diced chicken.

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I fixed this the other night and really enjoyed it. I did add some diced shrimp along with it. Yum,Yum!! Will make again,next time I may add veggies and other meat also. Thanks for this recipe.

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I made this without the salt, I think next time I will add it though. Even though I used my usual brand of super tasty chicken broth, this seemed kind of bland. I do like it better than the instant powder-type egg drop soup. That stuff is horrible!! I'm glad I found this recipe!

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Fast, easy, and good! Sure beats the super salty egg drop soup we had the other day at a restaurant. I swear it took me only minutes to make this. I left out the salt because I try to eat low-sodium and the broth has enough in it already. I will be making this again very soon, especially since I've been feeling flu-like lately. This is so good at times like this (or I could imagine any time as well, such as during this harsh winter we're currently experiencing in MN).

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super easy to make when you are limited with things to eat at home. Fast and so tasty. I also omitted the salt and added some noodles and some rooster sauce for an added kick! you will not be sorry you made this.

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Wouldn't change a thing! I added some noodles and green beans tonight and make it more of an Egg Drop Chicken Noodle - it was oh so good!

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I have a cold...this soup was perfect for me today...not only is it quick to fix when you arent feeling well but so soothing to eat. I did not add the salt...its not needed..i tempered the egg and added slowly into the boiling soup stirring with a fork...turned out perfectly..thank you for posting :)

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Having this for lunch right now... Lovely flavor, but please tell me how to do the egg without having it curd into scrambled eggs in my broth... I tempered it before adding it, and stirred slowly to try to get those wonderful eggy strands that are in my favorite Asian soups, but it just looks like a broken sauce rather than clear soup with egg. I'll try again... maybe I'm tempering the egg with too much broth, beating too much... don't know. I did add a touch of sesame and soy sauce. I did cut the recipe down to one can of chicken broth, so about 1 1/2 c, and cut everything in half but the amount of egg.

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So easy and so tasty! I took a page from another reviewer and added a little soy sauce and sesame oil and it came out beautifully! I used low-sodium chicken broth. Thanks for posting!!

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