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10-Minute Restaurant-Style Egg Drop Soup

A white mug filled with bright yellow egg drop soup, garnished with fresh green scallions.
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Make this quick, silky egg drop soup at home in just ten minutes. This recipe delivers authentic, comforting flavor using simple pantry staples, perfect for a light lunch or fast weeknight meal.

Ingredients

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

Instructions

  1. Pour the chicken broth into a medium saucepan and bring it to a boil over medium-high heat.
  2. In a small bowl, whisk together the cornstarch and cold water until 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 1 minute.
  4. Reduce the heat to low. Stir in the sesame oil, white pepper, and salt.
  5. In a separate bowl, lightly beat the two eggs until the yolks and whites are just combined. Do not overbeat.
  6. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while gently stirring the soup in one direction (a figure-eight motion works well). Do not stir vigorously after adding the eggs.
  7. Cook for about 30 seconds until the egg forms delicate ribbons. Remove the soup from the heat immediately.
  8. Ladle the soup into bowls and garnish each serving with sliced green onions. Serve immediately for a truly satisfying experience.

Notes

  • For a richer flavor, substitute half of the chicken broth with vegetable broth.
  • If you prefer a thicker soup texture, use 1.5 tablespoons of cornstarch instead of 1 tablespoon.
  • This recipe is naturally gluten free when using standard chicken broth.

Nutrition

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