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Restaurant-Style Egg Drop Soup in 15 Minutes

A close-up of a white mug filled with hot egg drop soup, featuring wispy egg ribbons and topped generously with sliced green onions.
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Make this comforting, silky egg drop soup at home faster than ordering takeout. This easy recipe uses simple pantry staples for authentic flavor.

Ingredients

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

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the ground ginger, 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 soup thickens slightly, about 1 minute. Reduce the heat to medium-low.
  4. In a separate bowl, lightly beat the two eggs. You want them slightly mixed, not fully uniform.
  5. Slowly drizzle the beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in one direction. Do not stir vigorously; this creates the signature silky ribbons. Cook for about 30 seconds until the egg sets into ribbons.
  6. Remove the soup from the heat. Stir in the sesame oil.
  7. Ladle the soup into bowls. Garnish each serving with sliced green onions before serving immediately.

Notes

  • For the best silky texture, make sure your broth is simmering gently when you add the egg. Do not let it boil rapidly.
  • If you prefer a thicker soup, increase the cornstarch slurry to 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water.
  • You can add cooked shredded chicken or cooked rice for a heartier meal.

Nutrition

Find it online: https://tastethisplate.com/easy-15-minute-egg-drop-soup-recipe/