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    You are in: Home / Chinese / Egg Drop Soup (Restaurant Style) Recipe
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    Egg Drop Soup (Restaurant Style)

    Average Rating:

     51 Total Reviews

    Showing 1-20 of 51

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    • on January 30, 2010

      Truly loved the simplicity of this recipe. The whole family loved this. I chose this recipe because of the ginger and was not disappointed, it brought a nice fresh flavor to the soup. I will use this recipe for years to come. Thanks for sharing it.

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    • on May 07, 2009

      Easy and good. so much so that I won't pay another $2 for it when I have takeout. Its a lot of egg, maybe a little too much.

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    • on November 07, 2003

      We all loved this. I got my broth by cooking 3 boneless chicken breasts with about a cup each of celery, onion, and later carrots, then adding the chicken because we like meat, but this was a great basic recipe. Thanks Chippie!

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    • on January 08, 2012

      Very easy to make and was a hit with the family. Will be making this one again. Thanks!

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    • on May 13, 2011

      and good. so much so that I won't pay another $2 for it when I have takeout. Its a lot of egg, maybe a little too much

      Read more: http://chinese.food.com/recipe/egg-drop-soup-restaurant-style-61070/review#ixzz1MFh69r8w

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    • on January 13, 2011

      I have made this several times and failed to review or rate the recipe. The time has come the walrus said.......This is a wonderful soup. I had to use the billion cubes so I omitted the salt. I also cut back on the number of eggs as I only had two but it was fun watching them cook when they hit the hot broth. I am making this again tonight as I have a cold and it sounds so good. I'm adding shrimp, green onion and the last carrot(shredded). Thanks for a great recipe.

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    • on November 08, 2010

      This soup was easy to throw together but wasn't the best we've ever had. We felt that it was really heavy on the eggs. I used dried green onion pieces as I didn't have fresh chives; I'm sure chives would have made it better though.

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    • on May 27, 2010

      This was my first time ever eating Egg Drop Soup. I loved it! So light, yet filling at the same time. I'll have to try it at a restaurant some time to see how it compares. I also enjoyed making this. It took a little patience when it came to the egg-drop part (not difficult, but a little time consuming), but I feel it made me enjoy the finished product that much more. I also love how simple the ingredients are. I love chives, so I used probably about double the amount listed. I will be making this again and again - thanks for a great recipe!

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    • on January 10, 2010

      WOW!! This is a great recipe. I did add a few drops of yellow food coloring to it and it looked just like a restaurant version. I also added green onions chopped at the very end. Wonderful recipe. Thanks for sharing. I will never buy egg drop soup again!!

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    • on November 24, 2009

      Well this was a HUGE success! DH said it's the best he's ever had and ate 4 bowls! :) I think 2 eggs would have been plenty (I used 2). I used homemade chicken stock that had some soy sauce in it, and DH really loved that flavor in there as well. Thanks for the awesome recipe! I have a feeling I'll be making this again!!!

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    • on June 15, 2009

      My family really loved this soup. I needed something else to go with my "chinese type" meal and this fit the bill perfectly. This is an easy soup to make and I will make this again and again. Thank you for sharing this with us.

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    • on April 20, 2009

      This was so easy to make. So good. I didn't use the chives. My Mother and I really enjoyed this soup. Thanks for posting such a great recipe.

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    • on February 11, 2009

      Very good...I added a touch of chinese style mustard to my bowl and DH added soy sauce...I also added some beef ravioli to stand in for won tons. Good soup, I'll enjoy the leftovers for lunch :)

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    • on October 14, 2008

      This was good my grandkids love egg drop soup. I think I will cut back on amount of eggs next time

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    • on September 26, 2008

      I made this last night and I was very pleased with the result. I added some baby spinach and used 4 egg whites instead of whole eggs. Just right, and not gluey like many restaurant made egg drops are. This will be a welcome addition to my rotation.

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    • on September 01, 2008

      This went together so fast and so easy. My 5 & 2 yr olds loved this. My 10 yr old took 1 bite and that was it. My husband said it had too much egg for him. 3 out of 5 isn't bad. I liked it too. Thanks so much for posting, I'll just make it for lunch for me & the little ones. Thanks Chippie!

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    • on August 24, 2008

      This soup was very simple but very rich. I thought the amount of eggs seemed a little high but after preparing the soup, i can see that the amount of eggs brings a very nice richness to this soup. In addition to completing an Asian themed meal, it would be great for those under the weather....wonderful!!

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    • on April 06, 2008

      Tried many different versions of egg drop soup, but this one is perfect..Thanks for the great recipe!

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    • on March 03, 2008

      Wonderful Egg Drop Soup! I made a few adjustments: used vegetable broth instead of chicken broth and omitted the salt, but it tastes just like the restaurants:) thanks so much for a great recipe!

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    • on February 24, 2008

      This is so simple to put together and the flavors were right on. Love this soup. Made exactly as directed. Thanks Chippie for a keeper

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    Nutritional Facts for Egg Drop Soup (Restaurant Style)

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.9
     
    Calories from Fat 64
    47%
    Total Fat 7.1 g
    11%
    Saturated Fat 2.3 g
    11%
    Cholesterol 227.5 mg
    75%
    Sodium 965.1 mg
    40%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 11.8 g
    23%
    Detailed Nutrition Values About Nutrition Info

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