Description
This Egg Drop Soup Restaurant-Style Recipe delivers silky egg ribbons, aromatic broth, and authentic Chinese flavors in just 15 minutes.
Ingredients
Scale
- 4 cups chicken broth (preferably low-sodium)
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ½ teaspoon ground white pepper
- ½ teaspoon sesame oil
- ½ teaspoon grated fresh ginger (or ¼ tsp ground ginger)
- 2 green onions, thinly sliced
- Salt to taste
- Optional: ½ cup corn kernels, peas, or diced carrots
- Optional garnish: extra scallions, chili oil, or crispy wonton strips
Instructions
- Whisk cornstarch and cold water together in a small bowl until smooth.
- Bring chicken broth to a gentle boil. Add ginger, white pepper, and a pinch of salt.
- Stir in the cornstarch slurry and simmer 2–3 minutes until slightly thickened.
- Lightly whisk the eggs in a separate bowl until combined.
- Turn off the heat. Slowly pour the eggs in a steady stream while stirring the broth in a circular motion to form silky strands.
- Stir in sesame oil and sliced green onions. Adjust seasoning and serve hot.
Notes
- Serve hot for the best flavor.
- Customize with your choice of vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg
Keywords: Egg Drop Soup, Restaurant Style, Quick Recipe