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Restaurant-Style 15-Minute Egg Drop Soup

A close-up of a white bowl filled with steaming egg drop soup, garnished with fresh green onions.
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You can make this classic, comforting Egg Drop Soup at home in just 15 minutes using simple pantry staples. Achieve that silky, restaurant-quality texture for a fast weeknight dinner or light lunch.

Ingredients

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  • 4 cups chicken broth (low sodium preferred)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 large eggs
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 2 green onions, thinly sliced (for garnish)

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. While the broth heats, whisk the two eggs together in a small bowl until the yolks and whites are fully combined. Set aside.
  3. In a separate small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
  4. Once the broth is boiling, slowly pour the cornstarch slurry into the broth while constantly stirring. Continue stirring until the soup thickens slightly, about 1 minute.
  5. Reduce the heat to low. Slowly drizzle the beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in one direction with a fork or whisk. Do not over-stir.
  6. Allow the egg ribbons to cook for about 30 seconds until they set. Remove the soup from the heat immediately.
  7. Ladle the soup into bowls. Garnish each serving with sliced green onions before you serve.

Notes

  • For a vegetarian option, substitute the chicken broth with vegetable broth.
  • To get the best silky texture, make sure the broth is simmering gently (not a rolling boil) when you add the egg.
  • You can add a dash of white vinegar or rice vinegar at the end for a slight tang, similar to some restaurant versions.

Nutrition

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