Quick Restaurant-Style Egg Drop Soup
Make this classic, comforting Chinese soup quickly using basic pantry ingredients. Achieve a silky texture in under 15 minutes.
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Ingredients
Scale
- 4 cups chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon salt, or to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced for garnish
Instructions
- Pour the chicken broth into a medium saucepan. Add the sesame oil, white pepper, and salt.
- Bring the broth mixture to a boil over medium-high heat.
- Once boiling, slowly whisk in the cornstarch slurry. Continue whisking until the broth thickens slightly, about 1 minute.
- Reduce the heat to low. 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 chopsticks. Do not over-stir.
- Cook for about 30 seconds until the egg forms delicate ribbons.
- Remove from heat immediately. Ladle the soup into bowls and garnish with sliced green onions before serving.
Notes
- For a richer flavor, use high-quality low-sodium chicken broth.
- If you prefer a thicker soup, increase the cornstarch slurry slightly.
- Stirring the soup gently in one direction helps create long, silky egg ribbons.
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 1
- Sodium: 450
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 5
- Cholesterol: 85
