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Quick Restaurant-Style Egg Drop Soup

Close-up of a bowl of hot egg drop soup garnished with fresh green onions.
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Make a comforting, silky egg drop soup at home in under 15 minutes using simple pantry ingredients.

Ingredients

Scale
  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/4 cup cornstarch
  • 1/4 cup cold water
  • 2 large eggs
  • 2 green onions, thinly sliced

Instructions

  1. Pour the chicken broth, soy sauce, sesame oil, and white pepper into a medium saucepan. Bring the mixture to a boil over medium-high heat.
  2. While the broth heats, whisk together the cornstarch and cold water in a small bowl to create a slurry.
  3. Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue stirring until the broth thickens slightly, about 1 minute.
  4. Reduce the heat to low. Lightly beat the eggs in a separate bowl.
  5. Slowly drizzle the beaten eggs in a thin stream into the simmering broth while constantly stirring the soup in one direction to create thin ribbons. Cook for 30 seconds until the egg is set.
  6. Remove from heat. Stir in half of the sliced green onions.
  7. Ladle the soup into bowls and garnish with the remaining green onions before serving.

Notes

  • For a thicker soup, increase the cornstarch slurry to 1/3 cup cornstarch mixed with 1/3 cup water.
  • Add cooked, shredded chicken or cooked ramen noodles for a heartier meal.
  • Use vegetable broth instead of chicken broth for a vegetarian option.

Nutrition

Find it online: https://sundayflavor.com/quick-egg-drop-soup-recipe/