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Easy 10-Minute Restaurant-Style Egg Drop Soup

A white bowl filled with golden broth, wisps of cooked egg, and topped generously with chopped green onions, showcasing classic egg drop soup.
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Make a comforting, quick version of classic egg drop soup at home in under ten minutes. This recipe yields a flavorful, restaurant-quality appetizer or light meal.

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
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs
  • 2 green onions, thinly sliced

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 together the cornstarch and cold water in a small bowl to create a slurry.
  3. Once the broth is boiling, slowly whisk in the cornstarch slurry. Continue stirring until the soup thickens slightly, about 1 minute.
  4. Reduce the heat to low. Beat the eggs lightly in a separate bowl.
  5. Slowly drizzle the beaten eggs into the simmering soup in a thin, steady stream while gently stirring the soup in one direction. Do not over-stir.
  6. Cook for 1 minute until the egg forms ribbons.
  7. Remove from heat. Stir in half of the sliced green onions.
  8. Ladle the soup into bowls and garnish with the remaining green onions.

Notes

  • For a lower carbohydrate version, omit the cornstarch and use 1/2 teaspoon of xanthan gum mixed with 2 tablespoons of cold water instead to thicken the soup.
  • Use vegetable broth instead of chicken broth for a vegetarian option.
  • Add 1/2 cup of shredded cooked chicken for a more substantial meal.

Nutrition

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