Why You’ll Love This Recipe
I love how this soup is both light and satisfying, making it perfect as a starter or a quick meal. It comes together in less than 15 minutes, uses simple pantry ingredients, and can be customized with extra vegetables or protein. Plus, it’s budget-friendly while still tasting special.
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Restaurant-Style Egg Drop Soup
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A warm, silky, and flavorful egg drop soup just like your favorite restaurant version, ready in minutes.
Ingredients
4 cups low-sodium chicken broth (or vegetable broth)
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thicker soup)
2 large eggs, lightly beaten
1 tsp fresh ginger, grated
1 tbsp soy sauce (or tamari for gluten-free)
½ tsp sesame oil
¼ tsp white pepper (or black pepper)
2 green onions, thinly sliced (for garnish)
Salt, to taste
Instructions
In a medium saucepan, bring chicken broth to a gentle boil over medium heat.
If you prefer a thicker soup, stir in the cornstarch slurry and simmer for 1–2 minutes.
Add ginger, soy sauce, sesame oil, and white pepper, stirring to combine.
Reduce heat to low. Slowly drizzle beaten eggs into the soup in a thin stream while stirring gently in one direction to form ribbons.
Taste and adjust seasoning with salt if needed.
Serve hot, garnished with green onions.
Notes
For extra flavor, add mushrooms, corn, or peas.
Use vegetable broth to make it vegetarian.
Drizzle with chili oil for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup, Appetizer, Chinese-Inspired Recipes
- Method: Stovetop
- Cuisine: Chinese-Inspired, Asian
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups chicken broth (low-sodium)
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1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
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2 large eggs, lightly beaten
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1 teaspoon fresh ginger, grated
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2 green onions, sliced (reserve some for garnish)
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1 tablespoon soy sauce (low-sodium)
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1/2 teaspoon sesame oil
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Salt and white pepper to taste
Directions
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I bring the chicken broth to a simmer in a medium pot over medium heat.
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I stir in the ginger, soy sauce, and sesame oil.
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I slowly whisk in the cornstarch slurry, cooking for 1–2 minutes until the broth slightly thickens.
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I reduce the heat to low. While stirring the soup in one direction, I slowly drizzle in the beaten eggs to create delicate ribbons.
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I stir in most of the green onions, reserving a few for garnish.
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I adjust seasoning with salt and white pepper before serving.
Servings And Timing
This recipe makes 4 servings and takes about 12–15 minutes from start to finish.
Variations
I sometimes add peas, corn, or spinach for extra color and nutrition. If I want more protein, I stir in cooked shredded chicken or tofu. For a spicier version, I add a dash of chili oil or sriracha.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm the soup gently on the stove over low heat to avoid overcooking the eggs. I don’t recommend freezing it, as the eggs can become rubbery.
FAQs
Can I Use Vegetable Broth Instead Of Chicken Broth?
Yes, I often use vegetable broth for a vegetarian version.
How Do I Make The Egg Ribbons Thinner?
I drizzle the eggs slowly and stir gently so they form fine, delicate strands.
Can I Make This Without Cornstarch?
Yes, the soup will just be thinner. I sometimes skip cornstarch for a lighter broth.
What’s The Best Way To Serve It?
I serve it hot with extra green onions and sometimes a side of crispy wontons.
Can I Make It Gluten-Free?
Yes, I use tamari or coconut aminos instead of soy sauce.
Conclusion
I find this restaurant-style egg drop soup to be the ultimate in quick comfort cooking. It’s light, flavorful, and endlessly adaptable, making it a dish I return to again and again. With just a few ingredients and minutes of cooking, I can enjoy the same taste I love from my favorite takeout spot—right at home.
