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Easy 10-Minute Chinese Egg Drop Soup: Better Than Takeout

A close-up of a white bowl filled with golden yellow egg drop soup, topped with bright green chopped scallions.
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Make this comforting, authentic Chinese Egg Drop Soup in just 10 minutes. You get silky egg ribbons in a savory chicken broth, perfect for a quick appetizer or light dinner.

Ingredients

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  • 4 cups chicken broth
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 large eggs
  • 2 green onions, thinly sliced for garnish

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the sesame oil, white pepper, and salt. Bring the broth to a boil over medium-high heat.
  2. In a small bowl, whisk together the cornstarch and cold water until smooth 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.
  4. Reduce the heat to low. Lightly beat the eggs in a separate bowl.
  5. Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while gently stirring the soup in one direction. Do not stir vigorously; you want long, silky strands.
  6. Cook for about 30 seconds until the egg ribbons are set. Remove the soup from the heat immediately.
  7. Ladle the soup into bowls. Garnish each serving with sliced green onions. Serve this quick soup right away.

Notes

  • For the best silky egg ribbons, make sure the broth is simmering gently, not rapidly boiling, when you add the egg.
  • If you prefer a thicker soup, increase the cornstarch slurry amount slightly.
  • This recipe is naturally a low carb soup recipe.

Nutrition

Find it online: https://cutcooktaste.com/easy-10-minute-egg-drop-soup-recipe/