A comforting, silky soup with a rich, flavorful broth and delicate ribbons of egg, this restaurant-style egg drop soup brings all the coziness of Chinese takeout straight to my kitchen in just minutes. The warm ginger aroma and smooth texture make it a perfect quick meal or starter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups chicken broth

1 tablespoon soy sauce

1 teaspoon sesame oil

2 tablespoons cornstarch

1/2 teaspoon grated fresh ginger

2 tablespoons cold water

2 large eggs, beaten

1/4 teaspoon white pepper

2 green onions, chopped (for garnish)

Directions

In a medium pot, I combine the chicken broth, soy sauce, sesame oil, and grated ginger. I bring it to a simmer over medium heat.

In a small bowl, I whisk together the cornstarch and cold water to make a slurry. I slowly add this to the simmering broth while stirring to thicken.

Once the broth has thickened slightly, I reduce the heat to low.

Then I slowly pour the beaten eggs into the broth in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons.

I season the soup with white pepper to taste.

I ladle the soup into bowls, garnish with chopped green onions, and serve immediately.

Servings and timing

This recipe makes 4 servings. It takes about 5 minutes to prep and 10 minutes to cook, for a total of 15 minutes. Each serving has roughly 120 calories.

Variations

I sometimes add a handful of baby spinach or frozen peas for extra color and nutrition. If I want a heartier version, I stir in shredded chicken or tofu. For a spicier kick, I add a dash of chili oil or a pinch of red pepper flakes. Swapping the chicken broth for vegetable broth also works well if I’m making a vegetarian version.

Storage/reheating

I store leftover egg drop soup in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently over low heat on the stove, stirring occasionally. I avoid boiling it again, as the egg ribbons can break apart. This soup is best enjoyed fresh, but it can still be tasty the next day with a gentle reheat.

FAQs

How do I get the egg ribbons to form properly?

I pour the beaten eggs in slowly while stirring gently in one direction. The thin stream and steady stirring help create those silky ribbons.

Can I use ground ginger instead of fresh?

Yes, I can substitute ground ginger, but I prefer fresh for its brighter flavor. If using ground, I use about 1/4 teaspoon.

Why did my soup turn cloudy?

Cloudiness can happen if I stir too vigorously after adding the eggs or if the eggs were not poured in slowly enough.

Can I make this soup gluten-free?

Yes, I just make sure to use a gluten-free soy sauce or tamari, and the rest of the ingredients are naturally gluten-free.

Can I freeze egg drop soup?

I don’t recommend freezing it, as the eggs can turn rubbery after thawing. It’s better to make it fresh or store it in the fridge for a few days.

Conclusion

I love how this restaurant-style egg drop soup turns out silky, flavorful, and deeply comforting with so little effort. It’s my go-to for when I want a warm, soothing dish that feels special but comes together in minutes. With just a few ingredients and a gentle stir, I can bring a little taste of my favorite Chinese restaurant right to my table.


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Restaurant-Style Egg Drop Soup


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  • Author: Sophia
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

A silky, comforting Chinese-style egg drop soup made with a flavorful chicken broth, delicate ribbons of egg, and a hint of ginger, ready in just 15 minutes for a quick and cozy meal or starter.


Ingredients

4 cups chicken broth

1 tablespoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon grated fresh ginger

2 tablespoons cornstarch

2 tablespoons cold water

2 large eggs, beaten

1/4 teaspoon white pepper

2 green onions, chopped (for garnish)


Instructions

  1. In a medium pot, combine chicken broth, soy sauce, sesame oil, and grated ginger. Bring to a simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly add to the simmering broth while stirring to thicken.
  3. Once the broth thickens slightly, reduce heat to low.
  4. Slowly pour the beaten eggs into the broth in a thin stream, stirring gently with a fork or chopsticks to create egg ribbons.
  5. Season with white pepper to taste.
  6. Ladle soup into bowls, garnish with green onions, and serve immediately.

Notes

For extra nutrition, add baby spinach or frozen peas.

For a heartier version, stir in shredded chicken or tofu.

For a spicier kick, add chili oil or red pepper flakes.

Use vegetable broth for a vegetarian version.

Reheat gently over low heat without boiling to preserve egg texture.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 8g
  • Cholesterol: 95mg

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