Quick and Easy Egg Drop Soup Recipe (10 Minutes)
Make authentic, comforting egg drop soup at home in under ten minutes. This recipe yields silky egg ribbons in a savory chicken broth, tasting better than your favorite takeout.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Carb
Ingredients
Scale
- 4 cups chicken broth (low sodium preferred)
- 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 scallions, thinly sliced for garnish
Instructions
- Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the broth to a boil over medium-high heat.
- In a small bowl, whisk together the cornstarch and cold water until smooth. This is your slurry.
- Once the broth is boiling, slowly pour the cornstarch slurry into the pot while stirring constantly. The soup will thicken slightly. Reduce the heat to medium-low.
- In a separate bowl, lightly beat the two eggs. Do not over-whisk; you want some separation.
- Slowly drizzle the beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in one direction (like a slow whirlpool). Stop stirring immediately after pouring all the egg.
- Let the soup cook for about 30 seconds until the egg sets into ribbons.
- Ladle the soup into bowls and garnish immediately with sliced scallions.
Notes
- For a low-carb or keto version, omit the cornstarch and use 1/2 teaspoon of xanthan gum mixed with the cold water instead.
- You can add cooked shredded chicken or cooked rice for a more substantial meal.
- Use high-quality chicken broth for the best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 1
- Sodium: 550
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 7
- Cholesterol: 120