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The Ultimate 10-Minute Easy Chinese Egg Drop Soup

Close-up of a white bowl filled with steaming, golden egg drop soup showing delicate ribbons of cooked egg.
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Make this authentic Chinese Egg Drop Soup at home in just 10 minutes. You get silky egg ribbons in a flavorful broth that tastes better than takeout. This is a quick, comforting soup perfect for any weeknight.

Ingredients

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

Instructions

  1. Pour the chicken broth, soy sauce, sesame oil, and white pepper into a medium saucepan. Bring the mixture to a boil over medium-high heat.
  2. While the broth heats, whisk together the cornstarch and cold water in a small bowl 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. Reduce the heat to low.
  4. In a separate bowl, lightly beat the eggs. You want them mixed but not frothy.
  5. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while constantly stirring the broth in one direction (this creates the ribbons). Do not stir immediately after pouring; let the egg set for about 30 seconds.
  6. Remove the soup from the heat. Stir gently once more.
  7. Ladle the soup into bowls and garnish immediately with sliced green onions. Serve hot.

Notes

  • For the best silky egg ribbons, make sure your broth is simmering gently, not rapidly boiling, when you pour in the egg.
  • If you want a Low Carb Egg Drop Soup, skip adding the cornstarch slurry. The broth will be thinner, but it keeps the carbs low.
  • Use high-quality chicken broth for the best flavor; this is the base of your Homemade Egg Drop Broth.

Nutrition

Find it online: https://kitchenslang.com/easy-egg-drop-soup-recipe-10-minutes/