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The Ultimate 10-Minute Easy & Authentic Chinese Egg Drop Soup

Close-up of a white bowl filled with hot egg drop soup, topped with fresh green onions.
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Make takeout-style egg drop soup at home in under 10 minutes. This recipe delivers silky egg ribbons in a savory, comforting broth, perfect for a quick weeknight meal or appetizer.

Ingredients

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  • 4 cups low sodium chicken broth
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs
  • 2 green onions, thinly sliced for garnish

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the sesame oil, white pepper, and salt. Bring the broth to a gentle boil over medium-high heat.
  2. In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
  3. Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue whisking until the broth thickens slightly, about 30 seconds. Reduce the heat to low.
  4. In a separate bowl, lightly beat the two eggs until the yolks and whites are just combined. Do not over-beat.
  5. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while constantly stirring the broth in one direction (this creates the classic ribbons). Cook for about 30 seconds until the egg is set.
  6. Remove the soup from the heat immediately. Taste and adjust salt if needed.
  7. Ladle the soup into bowls and garnish generously with sliced green onions before serving hot.

Notes

  • For the best silky egg ribbons, make sure your broth is simmering gently, not rapidly boiling, when you add the egg. Stir continuously as you pour the egg in.
  • If you want a Low Carb Soup Recipe, omit the cornstarch and use 1/2 teaspoon of xanthan gum mixed with the cold water instead.
  • This recipe is naturally Gluten Free and Keto Egg Drop Soup friendly if you use the xanthan gum substitution.

Nutrition

Find it online: https://cookerycourier.com/easy-egg-drop-soup-recipe-10-min/