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Restaurant-Style Egg Drop Soup in 15 Minutes

A white bowl filled with steaming egg drop soup, featuring delicate ribbons of cooked egg and topped with fresh green scallions.
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Make this quick, silky egg drop soup at home. It tastes better than takeout and uses simple pantry staples for a comforting, light meal ready in minutes.

Ingredients

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  • 6 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 3 large eggs
  • 2 green onions, thinly sliced

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the broth to a boil over medium-high heat.
  2. Once boiling, slowly whisk in the cornstarch slurry. Continue whisking for about one minute until the broth thickens slightly.
  3. Reduce the heat to low. In a small bowl, lightly beat the eggs until the yolks and whites are just combined. Do not overbeat.
  4. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while gently stirring the soup in one direction with a fork or whisk. Do not stir vigorously.
  5. Cook for about one minute until the egg forms fine ribbons. Remove the soup from the heat immediately.
  6. Ladle the soup into bowls and garnish each serving with sliced green onions. Serve this light lunch recipe immediately.

Notes

  • For a richer flavor, substitute half the chicken broth with vegetable broth.
  • If you want a thicker texture, increase the cornstarch slurry slightly, but add it slowly to avoid lumps.
  • This recipe is naturally a low calorie soup option.

Nutrition

Find it online: https://www.unfoldrecipes.com/quick-silky-egg-drop-soup-recipe/