Print

Easy 10-Minute Restaurant-Style Egg Drop Soup

A close-up of a white bowl filled with hot egg drop soup, featuring wispy egg ribbons and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make comforting, restaurant-quality egg drop soup in just 10 minutes. This recipe delivers silky egg ribbons in a savory broth, perfect for a quick weeknight dinner or light appetizer.

Ingredients

Scale
  • 4 cups chicken broth
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the sesame oil, white pepper, and salt. Bring the broth to a boil over medium-high heat.
  2. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
  3. Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue whisking until the broth thickens slightly, about 30 seconds. Reduce the heat to low.
  4. In a separate bowl, lightly beat the two eggs. Do not over-beat; you want distinct yolks and whites.
  5. While stirring the broth gently in a circular motion, slowly drizzle the beaten eggs into the simmering broth. Do not stir vigorously after adding the eggs.
  6. Let the soup cook for about one minute without stirring so the egg strands set into ribbons.
  7. Remove the soup from the heat. Ladle into bowls and garnish immediately with sliced green onions.

Notes

  • For the best silky egg strands, make sure the broth is simmering gently, not rapidly boiling, when you pour in the egg mixture.
  • You can substitute vegetable broth for chicken broth to make this recipe vegetarian, though the flavor profile will change.
  • This soup is naturally low carb and fits Keto guidelines.

Nutrition

Find it online: https://cookincorner.com/easy-10-minute-egg-drop-soup-recipe/