This recipe really is simple. It's light tasing and delightful to boot.I do not add any salt to this recipe for two reasons.1. I use salted broth anyway so I don't feel the need.2. Adding salt when using cornstarch can result in the dish actually NOT thickening up properly. Especially if the salt is added after the cornstarch.

Most of us have had egg drop soup at a Chinese restaurant. I find the soup comforting but usually very thick and somewhat bland. I think this recipe is an improvement.

Quick, easy, delicious soup!

When family wants egg drop soup I say no need to go out. This whips up quick and easy. You can enjoy it in original style or add anything like cooked shredded chicken, corn, peas. You are the chef and cooking artist. You create your own versions!

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

MY way of making egg drop soup

I was given this recipe when I was suffering an awful stomach bug. It worked wonders and it is an inexpensive meal.

I had just one ear of corn, so I made soup with it for my family.Thicken just slightly with katakuriko. For 4 servings. Recipe by Nyanyadeko

Work in progress