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.
Recipe:
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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
- In a medium pot, combine chicken broth, soy sauce, sesame oil, and grated ginger. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and cold water to make a slurry. Slowly add to the simmering broth while stirring to thicken.
- Once the broth thickens slightly, reduce heat to low.
- Slowly pour the beaten eggs into the broth in a thin stream, stirring gently with a fork or chopsticks to create egg ribbons.
- Season with white pepper to taste.
- 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