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Restaurant-Style 15-Minute Egg Drop Soup

A close-up view of a bowl of savory egg drop soup, featuring wispy cooked egg ribbons and topped generously with bright green sliced scallions.
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Make authentic, silky egg drop soup faster than takeout. This simple broth recipe uses pantry staples for a comforting, light lunch or weeknight dinner.

Ingredients

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

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the ground ginger and white pepper. 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 1 minute. Reduce the heat to medium-low.
  4. In a separate bowl, lightly beat the two eggs. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while constantly stirring the soup in one direction. Cook for 30 seconds until the egg forms fine ribbons.
  5. Stir in the soy sauce and sesame oil. Taste and adjust seasoning if needed.
  6. Ladle the soup into bowls. Garnish each serving with sliced green onions before serving immediately.

Notes

  • For a richer flavor, substitute half of the chicken broth with vegetable broth.
  • If you prefer a thicker soup, increase the cornstarch slurry slightly.
  • This recipe is naturally gluten free when using gluten free soy sauce or tamari.

Nutrition

Find it online: https://mdlatdmm.com/easy-egg-drop-soup-recipe/