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Quick Restaurant-Style Egg Drop Soup

A close-up of a bowl of hot egg drop soup, featuring wispy yellow egg ribbons garnished with fresh green scallions.
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Make this comforting, silky egg drop soup at home in under 15 minutes. It uses simple pantry staples to achieve that authentic, better than takeout flavor you crave for a light lunch or quick dinner.

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
  • 2 tablespoons cold water
  • 2 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 mixture 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 stirring until the broth thickens slightly, about one minute. Reduce the heat to low.
  4. In a separate bowl, lightly beat the two eggs together. Do not over-beat; you want some definition in the ribbons.
  5. While stirring the broth gently in a slow, 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 one minute without stirring to allow the egg ribbons to set.
  7. Remove the soup from the heat. Stir in half of the sliced green onions.
  8. Ladle the soup into bowls and garnish each serving with the remaining fresh green onions. Serve immediately for a warm, satisfying meal.

Notes

  • For a thicker soup, increase the cornstarch slurry slightly, adding it in small increments until you reach your desired consistency.
  • If you want a richer flavor, use high-quality chicken broth or homemade broth.
  • This recipe is naturally low calorie, making it a great choice for a light lunch.

Nutrition

Find it online: https://yumdrizzle.com/quick-restaurant-style-egg-drop-soup/