PrintQuick 15-Minute Restaurant-Style Egg Drop Soup
Make a silky, savory egg drop soup at home in just 15 minutes. This simple recipe delivers restaurant-quality flavor with pantry staples, perfect for a fast and comforting meal.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 2 green onions, thinly sliced
Instructions
- In a medium saucepan, combine chicken broth, soy sauce, sesame oil, and white pepper. Bring to a boil over medium-high heat.
- While the broth heats, whisk together cornstarch and water in a small bowl to create a slurry.
- Once the broth is boiling, reduce heat to low. Slowly pour the cornstarch slurry into the broth while whisking constantly until the soup thickens slightly.
- In a separate small bowl, lightly beat the eggs.
- Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently in one direction to create ribbons. Cook for 1 minute, or until the egg is set.
- Ladle the soup into bowls. Garnish with sliced green onions.
Notes
- For a richer flavor, use low-sodium chicken broth.
- Adjust soy sauce and white pepper to your taste.
- If you prefer thicker egg ribbons, use slightly less water when making the cornstarch slurry.
- This soup is a great light dinner option or a starter for a larger meal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 90
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg