Egg Drop Soup

This egg drop soup recipe is my absolute favorite. It's easy, light, takes less than 15 minutes to make, and is total comfort food.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Guesswhatguesswhat?  Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup!

Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover.  As often tends to be the case with food bloggers, I posted some of my longtime favorite recipes in the first year that I started blogging.  And while the food was delicious, the photos were often a little less than “appetizing”.  And the dark and orange-looking egg drop soup photo happened to fall into that category.  I was reminded of this when I made a batch of egg drop soup this weekend and popped it on Instagram, and then had to look up the recipe when people started asking for the link (and kind of didn’t want to send it out).  So I took it as an excuse to make a second batch of egg drop soup to enjoy in one weekend and do a quick photo shoot with the second batch.  We call that win-win, folks.

Also yes, I meant what I said and I said what I meant that egg drop soup’s my faithful favorite soup one-hundred-percent.  Always has been, always will be.  I ordered it every single Saturday at our family’s neighborhood Chinese restaurant growing up, and over the years have ordered it at over 200 other restaurants along the way.  Basically, anytime egg drop soup is on a menu, I order it.  But when I was in college, I also discovered how super easy it is to make egg drop soup homemade.  And now I’d say that I’ve probably made it over 200 times at home.  I adore egg drop soup.

In addition to being simple, flavorful, and oh-so-comforting, egg drop soup is also a great healthy choice if you’re looking for a lighter soup.  So since we’re in the middle of our healthy eating month here on Gimme Some Oven, I thought this would be a perfect time to re-share this favorite recipe.  If you’ve never tried making homemade egg drop soup, now’s the time.  You must try it!

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Ok, first of all, I thought I’d include the photo from the original post circa 2009.  A good ol’ artificial lighting, floating-in-space, a little overly saturated photo.  Hey, it’s where I began.  But let’s see if we can make it a little more appetizing…

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Ahhhh, much better.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

So why am I such a fan of egg drop soup?

Well, first of all, it was one of the first soups I tried as a kid that I liked.  (Key word: liked.)  I was an extremely picky eater as a child, and for years, egg drop soup was the only thing on the menu that I would order when my family visited our neighborhood Chinese restaurant every Saturday.  Eventually, I grew to like other dishes there as well, but almost every week I still ordered an enormous steaming bowl of egg drop soup.  And then I would enjoy every last spoonful, and start counting the days until the next Saturday.  I absolutely adored this restaurant’s egg drop soup.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

But ever since then, I’ve been hard-pressed to find Chinese restaurants whose egg drop soup lives up to their standard.  As I mentioned above, I order egg drop soup literally every chance I get.  But I’ve found there’s a lot of really lame egg drop soup being served out there.  Too often the egg drop soup is bland, clumpy, or made with totally unnecessary dark yellow food coloring.  (Actually, I’ve found it to be a pretty reliable barometer for a restaurant’s menu — if the soup’s good, usually the main courses are as well, and vice versa.  Kind of like chips and salsa with Mexi restaurants!)

But when egg drop soup is good, it’s good.  I like mine made with a good egg-to-broth ratio, with nice thin egg ribbons, slightly thickened broth, lots of good flavor (hints of ginger and sesame oil), with just a tiny bit of corn stirred in (totally optional, but a personal preference), and green onions on top.

So once I learned how ridiculously easy egg drop soup is to make, I began tweaking my recipe until I found a good one.  And then I’ve been making it and tweaking it multiple times a month ever since.  So without further ado, here’s where the photos and recipe stands in 2013.  I’ve made a few small changes to the recipe since I first published, and hope you enjoy it.  Here’s the how to:

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

First, we begin with the main ingredient: the eggs.

Everyone has their own preferences on whole eggs versus just egg whites, so go with what you like.  If you want the full egg-flavor, use the whole egg.  If you want to go lighter, the soup is delicious with just egg whites.  Me?  I tend to go half and half — 2 whole eggs, 2 egg whites.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Begin by mixing up your stock (find a good quality stock) and seasonings, and bring it all to a boil.  (*Be sure to stir in the cornstarch before heating the broth or else it will be clumpy.)

While the broth is heating, whisk your eggs together in a measuring cup so that they’re nice and smooth.  You can mix them in any sort of bowl, but I recommend a measuring cup to make for easier pouring.

Once the broth comes to a boil, remove it from the heat and immediately pour in the eggs while using a whisk or fork to stir the broth in a circle to create the egg ribbons.  (Some recommend pouring the eggs over the tongs of a fork, but I haven’t found that to work quite as well.)  Or if you’re not worried about long ribbons, just whisk the broth vigorously while pouring in the eggs and you’ll be good to go.  The goal is just no clumps, so whisk quickly and thoroughly.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Then as you can see, the eggs are cooked and ready to go!  For a few final seasonings, drizzle the all-important sesame oil into the soup.  (Start with less and add more if you’d like — a little goes a long way.)

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Then I also like to stir in some corn and green onions.  Both are optional, but highly recommended from Yours Truly.

Also be sure to season the soup with salt and pepper at this point, to taste.  I like generous pinches of both in my soup.

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Finally, dish it up and top the soup with a few extra green onions for presentation.

So beautiful, so comforting, and so delicious.  And it can all literally be ready to go in less than 15 minutes.

Oh egg drop soup.  You really are the best.  :)

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Egg Drop Soup

This Egg Drop Soup Recipe includes detailed directions and photos to guide you through the preparation of this renowned Asian favorite.


  • 4 cups good-quality chicken stock
  • 2 Tbsp. cornstarch
  • 1 tsp. ground ginger
  • 1/4 tsp. garlic powder
  • 2 large eggs
  • 2 egg whites
  • 1/2 tsp. sesame oil
  • 3 green onions, sliced thin (about 1/4 cup sliced), plus extra for garnish
  • 1/4 cup whole-kernel corn or creamed corn (optional)
  • salt, to taste (I use about 1 tsp - I like my soup salty!)
  • black pepper, to taste (I use about 1/4 tsp.)


Whisk together chicken stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium saucepan until combined and no lumps remain. Heat over high heat until boiling, stirring occasionally.

Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)

Once the broth reaches a boil, remove from heat. Then use a fork or whisk to stir the broth in a circular motion, while slowly pour the whisked eggs into the soup to create egg ribbons. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste.

Serve immediately, topped with additional green onions for garnish.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Homemade Egg Drop Soup -- tastes just like the restaurant version, but it's super easy and affordable to make at home! |

Leave a Comment:


  1. Edie — February 6, 2014 @ 5:00 pm (#)

    I like Egg Drop Soup too, maybe not quite as much as you do, but I have had some issues with Chinese food over the years but have always liked and done well with Egg Drop Soup. One time I was looking to make it more healthy and asked the restaurant to add some of their sauteed veggies to it, ie., broccoli, onions, peppers, etc. and it was wonderful with the added veggies. Try it sometime if you’re not an “Egg Drop Soup” purist…LOL

  2. Rhea — February 9, 2014 @ 1:44 pm (#)

    WOW! Finally, a recipe for egg drop soup that tastes like my favorite Chinese take out. Love that I can whip this up in about 20 minutes on a cold winter day. Thank you so much… this goes into the books as my new go-to favorite!

  3. Angel — February 15, 2014 @ 10:13 am (#)

    Just wonderful!

    Thank you for posting this! I have made it several times now, and I am getting better and better at making the ribbons! I currently use cornstarch, but I am going to try something in the future that has less carbs, although this dish is already low carb and so delicious! I am currently doing Atkins and still coming up with alternatives to my carb addiction.

  4. Karen — February 19, 2014 @ 6:21 am (#)

    I am excited to make this! Do you have a recipe for sweet n sour by any chance? We moved recently and have no decent restaurants near us!

  5. Elizabeth @ Bowl of Delicious! — February 21, 2014 @ 12:52 pm (#)

    I am so excited I came across this recipe!!! My husband loves egg drop soup and we just happen to have all of these ingredients. I am so making this next week for an easy dinner. I frequently make avgolemono soup (which is a Greek chicken soup with egg and lemon), and I love eggs in soup because it makes it super hearty. Thanks!

  6. Deborah Girgis — February 26, 2014 @ 8:12 pm (#)

    I am going to try this recipe. I am also going to add some minced steamed chicken and minced water chestnuts.

  7. Rachel — February 27, 2014 @ 8:30 pm (#)

    Just made this soup it tastes exactly like the one I’m used to eating at a local Chinese restaurant. I put less than 1/4 tsp ginger, no pepper, onions, or corn. Perfectly delicious! The only problem I had was creating the ribbons of egg. The eggs look like they dissolved too much into the soup. But the taste is perfect!

  8. Barbara james — March 3, 2014 @ 1:04 pm (#)

    So good! Just finished making this on a snowy day in OK and it hit the spot.
    Thanks for sharing.

  9. Alyssa — March 12, 2014 @ 12:21 pm (#)

    Just made this and WOW! So delicious!! My kids are picky eaters too and loved it! The corn and green onions add just the right amount of subtle sweetness and flavor to make this dish perfect!! So glad you recommended them because they made it complete (in my opinion). Thank you :)

  10. DORIS — March 18, 2014 @ 1:51 pm (#)

    This is also one of my favorite soups.Can you tell me how many carbs. and calories are in this recipe? Thank You

  11. Mahlon — March 19, 2014 @ 2:21 pm (#)

    I just made this, but my soup looks more white than yellow? I used the right amount of stock and cornstarch that the recipe called for, so maybe it was the heat or cooking process? :( My soup doesn’t look very pretty or appetizing, but it does taste nice.

    (I also used carrots instead of corn – yummy!)

    • Ali — April 4, 2014 @ 11:51 pm (#)

      Hi Mahlon,

      The color of the soup will depend on your stock. The brand I use is made with lots of carrots, so it’s extra yellow. But some brands are definitely lighter in color (although still tasty!).


  12. Erika — March 22, 2014 @ 6:48 pm (#)

    LOVE this recipe! I was apprehensive at first, but this recipe is fantastic. I haven’t tried it with the corn yet- I’ve never had egg drop soup with corn before.

    I highly recommend this recipe to anyone looking for some yummy soup!

  13. Michelle — April 4, 2014 @ 7:06 pm (#)

    This recipe is wonderful but has it been changed in the last few months? I swear I’ve been using ur recipe on this site and it called for garlic clove and soy sauce …

    • Ali — April 4, 2014 @ 9:35 pm (#)

      Hi Michelle,

      Ah yes! Mentioned in the post when I reshot the photos that I tweaked the recipe just a tad. I simplified it to exclude those ingredients, but you can still use a pinch/dash of each in the recipe!


  14. Jim Scoggins — April 12, 2014 @ 4:21 pm (#)

    Can’t find cornstarch in my Mexican town. Any alternatives?

    • Ali — July 19, 2014 @ 4:33 pm (#)

      Hmmm, I haven’t tried it but believe you could make a roux with equal parts flour/butter. (I would probably try 1 tablespoon of each.) Stir that together for a few minutes in a saucepan over medium-high heat, then whisk in the chicken broth and remaining ingredients and cook as directed.

  15. Erin — April 22, 2014 @ 7:12 pm (#)

    Do you know the nutrition information for this soup?

    • Ali — July 18, 2014 @ 4:03 pm (#)

      No, but you can approximately calculate the nutrition facts at

  16. Savannah Davidson — May 27, 2014 @ 12:20 pm (#)

    I haven’t tried this yet, but I love to get it at restaurants when I’m sick. BEST SOUP EVER!!! Imma gonna try it :)

  17. Jill Stern — June 13, 2014 @ 6:28 pm (#)

    This IS the egg drop soup I’ve been looking for! Like you, I have loved egg drop soup from childhood. Your recipe looks and sounds superb. I like your addition of the corn. Thanks for sharing.

  18. Makala — June 15, 2014 @ 11:42 am (#)

    I love Egg Drop Soup and I definitely will be making it today.

  19. Shonda Bell — June 23, 2014 @ 7:03 am (#)

    I’m making this today!

  20. Trudy — June 28, 2014 @ 3:49 am (#)

    OMG, omg, omg!!!! Hello from down under (Australia) have just made your soup and ammmmm soooo in loveeee with it….
    Thank you, thank you, thank you for sharing this recipe with us….
    cannot wait for more inspiring recipes to come our way :)
    Trudy :)

  21. Nicole N. — July 8, 2014 @ 3:38 pm (#)

    I made this last night for my husband and I to go along with our Asian-inspired dinner.

    Unfortunately, we didn’t really like this at all. I followed the recipe to the T, leaving out the corn (we don’t like it in our soup) and the green onions (because I didn’t have any). I don’t know if it was because of using ground ginger and ground garlic but I definitely think using fresh would make the soup taste better. Perhaps not to n starch either because the soup gets thick with the eggs anyways.

    Regardless, your pics look beautiful but sadly this was a miss for my husband and me.

  22. kenneth — July 14, 2014 @ 2:40 pm (#)

    Hi good folks i make this soup quite frequently and a few hours before i do,i fry some one quarter inch strips of egg roll raps til light golden color drain on paper towel.then when my soup is made i will have crispy noodles to put in my soup and indulge.I hope everyone will try this it’s as easy to make as the soup.everyone have a blessed day!

  23. Meredith Brooks — August 10, 2014 @ 6:04 pm (#)

    I just made this tonight! Very yummy & filling. Will make this again, thanks for the recipe.

  24. Susann Adams — September 6, 2014 @ 9:05 pm (#)

    Thanks so much for pinning this! Eggdrop Soup is my family’s go-to whenever anyone is sick! We do natural whole foods, so I am delighted to be able to do this at home with ingredients that I always have on hand.

  25. Nani — October 18, 2014 @ 6:05 pm (#)

    Mahalo plenty!!!  Luv this soup & now I can make my own….I’m soooo happy

  26. Laura navarro — October 25, 2014 @ 4:04 pm (#)

    Cornstarch in Spanish is maizena 

  27. Alexis @ Upside Down Pear — October 27, 2014 @ 11:22 am (#)

    While Hot and Sour will always be my favorite, I do love Egg Drop as well. It’s my boyfriend’s favorite soup (and probably one of the few he’ll eat). I’ll definitely have to give this a try as the addition of the corn and green onions sounds amazing!! It’s the perfect time for soup now that the nights are getting cold…brrrr!

  28. Carole Moore — October 27, 2014 @ 11:17 pm (#)

    I just want to tell you something about this soup i got sick 20 years ago with lupus already had diabetes, and in so much pain, one day son and his finace went to get lunch she ask if i had eaten egg drop soup i said now didnt think soup good but she brought back chinese dinner and two egg drop soup I was sick that day and didnt eat all my dinner but i eat both soups, i took my time but found out it was lucious and smooth to my tummy, but hours later i really felt better and some how the soup and helped alot well now when my bad bad flare-ups come  round i have order of my egg drop soup for the day and it still works i feel so much better not sure what does it but not giving up on it, my favorite soup is vegetable soup but its lost out. thank you for you recipe for egg drop soup but mine might not taste like the chinese place but its a good fixer upper for my illness, thank you for the recipe, and keep up the wonderful food you make so great . thank you, mamamojoe

  29. Leah Crowther — October 29, 2014 @ 10:05 pm (#)

    So excited to try this! Can I ask what kind of chicken broth you use or recommend? I’d really like to get it perfectly right! :) thank you. 

    • Ali — October 29, 2014 @ 11:23 pm (#)

      Sure thing! I love Trader Joe’s or Kitchen Basics chicken stock.

  30. Beth D — October 30, 2014 @ 7:16 am (#)

    Thanks for this awesome recipe! My husband loves egg drop soup. I can’t wait to make it for him instead of ordering it from a restaurant.

  31. Cynthia — November 1, 2014 @ 4:04 pm (#)

    I used your recipe yesterday Halloween “14” but changed a thing or two. Used arrowroot not cornstarch, used fresh garlic sliced fine, added shredded chicken and a tiny bit of corn, fabulous ! Thank you

  32. Riann — November 2, 2014 @ 6:14 pm (#)

    I have to say I am not impressed with this soup! I just made it and it isn’t very appetizing I followed the directions and it looks just like the above pictured but, it’s taste just isn’t what I expected! 

    • Ali — November 2, 2014 @ 6:32 pm (#)

      Hi Riann,

      Sorry to hear that. The taste is definitely largely affected by the brand of chicken stock. So there’s a chance that could have affected things. But otherwise, thanks for giving it a try!


  33. Sherri Rochester — December 9, 2014 @ 6:19 pm (#)

    This is the BEST soup ever!  This is now in my regular regimen of dishes. The sesame oil is what ‘makes’ it. Love, love….love! ?Needed a filling but healthy soup while recovering from full teeth removal.  Perfect!

  34. S Moreau — December 27, 2014 @ 3:09 pm (#)

    The best egg drop soup ever! Making it again today on this cold nasty day in the south.

  35. Jillian @ Yoga Pants Kitchen — December 31, 2014 @ 2:26 pm (#)

    Love this recipe!! I made this for my family and it was gone in about 60 seconds!!

  36. Tara Harper — January 4, 2015 @ 12:43 pm (#)

    Ali! This was amazing, and easy enough that I wasn’t afraid to tackle it with my less than stellar domestic goddess skills. Granten even loved it! If it is good enough for the picky baby, oh my, let’s share this with the world! Thank you!

  37. jerry t. — January 10, 2015 @ 7:55 am (#)

    My downfall is not being a very good cook. Since I am alone, I have to force myself to learn.

    Your recipe is a God send. Jerry, in Las Vegas

  38. Vanessa A. Joao — January 27, 2015 @ 1:04 pm (#)

    I like adding cubed tofu and green onions! Excellent!

  39. Cathy — January 29, 2015 @ 7:37 am (#)

    Im feeling kinda down and then I saw this recipe.  I love egg drop soup too but I thought it was really hard to make!  I’m watching my carbohydrates so off to the store for sesame oil and making this today.

  40. Cathy — January 29, 2015 @ 11:44 am (#)

    Ok I made this and it looks like cream of celery.  It tastes bland.  Usually I can cook pretty good so maybe Iccan’t cook oriental.

  41. Nicole — February 4, 2015 @ 12:08 am (#)

    Any reason I couldn’t make this without corn starch?

    • Ali — February 4, 2015 @ 8:12 am (#)

      You totally could; it just won’t be as thick. :)

  42. Caitie — March 1, 2015 @ 2:47 pm (#)

    Awesome easy to make soup. I added some siriacha and it gave it a nice bite! 

  43. Melissa — March 11, 2015 @ 8:24 pm (#)

    Mmmm. So good. This is the first time I’ve tried making egg drop – and it came out awesome. Super fast and easy, as promised. I used napa cabbage as an add-in instead of corn. Thank you for sharing the recipie.

    • Ali — March 18, 2015 @ 1:29 pm (#)

      Thanks Melissa, I’m glad you enjoyed it, and great idea with the napa cabbage!

  44. Dee — March 12, 2015 @ 9:40 pm (#)

    Wow!!! This was my first attempt at making Egg Drop Soup, and I’m so glad I found your website and this recipe.
    Initially, when I smelled the broth while it was preparing to boil, I thought it had an odd smell. Somehow, after the eggs are added, in addition to the green onion and sesame oil, the soup completely transforms into a yummlicious soup.
    I wasn’t able to accomplish the ribbon affect, but it certainly didn’t affect how delicious it tasted.
    I will definitely make this again!!!
    Thanks for the fantastic recipe.

    • Ali — March 18, 2015 @ 1:23 pm (#)

      Thanks Dee, I’m so happy you enjoyed it, and thanks for your sweet words!

  45. rach — March 21, 2015 @ 4:12 am (#)

    Question… (awesome recipe btw!) Do you think there would be a difference in using chicken broth instead of chicken stock. I know some recipes interchange the 2 but I noticed you mentioned that part makes a big difference so I just wanted to be sure. Thanks for your help and recipe =)

    • Ali — March 21, 2015 @ 12:15 pm (#)

      I’m a big fan of chicken stock, as I believe it has more flavor. (And since it’s one of the main ingredients in this recipe, the flavor of the stock will greatly impact the flavor of the soup.) But either will work!

  46. Stephanie — March 21, 2015 @ 11:58 am (#)

    Hey Ali. I can’t wait to try making this. But quick question: by following this how many does it serve? I have a family of 3. Thanks!!!

    • Ali — March 21, 2015 @ 12:14 pm (#)

      Depends on the serving size, but I find it serves 4 people in smaller bowls.

  47. Danielle — March 29, 2015 @ 9:04 am (#)

    I made this soup yesterday for lunch. It is delicious. I see why it’s hard to order it out at a restaurant. Thanks for posting the recipe.

    • Ali — March 29, 2015 @ 9:47 am (#)

      Thanks Danielle, I’m glad you enjoyed it!


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