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I love egg drop soup. I had some on Sunday from the Chinese takeout place (and I never get Chinese, I just don't love it) but I loved that soup. So yellow, so thick, perfect flavor.
So today I made my own. EVERY recipe I found online called for chicken stock, so, I used Tyler Florence's recipe that I found on Foodnetwork.com. It was so basic, and it was just like almost every other egg drop soup recipe I've found.
My dilemma? I just don't get the whole chicken stock thing. Well, I do because for flavor, but overall the taste was just too chicken-ey and I didn't like the soy sauce in there. It's okay, I added another egg hoping that would help, but it's just not the same.
I want the really thick, really yellow, really good egg tasting soup they have in the restaurant!
