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The Ultimate 10-Minute Easy & Authentic Chinese Egg Drop Soup

A close-up of a white bowl filled with bright yellow egg drop soup, garnished with fresh green scallions.
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Make this takeout-style Egg Drop Soup faster than delivery. You get silky egg ribbons in a savory, clear broth in under 10 minutes. This is the perfect quick weeknight soup.

Ingredients

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

Instructions

  1. Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the broth to a rolling boil over medium-high heat.
  2. While the broth heats, whisk the two eggs together in a small bowl. In a separate small bowl, mix 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 for about 30 seconds until the broth thickens slightly.
  4. Reduce the heat to medium-low. Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream while gently stirring the soup in one direction. Do not stir vigorously; this creates the classic ribbons.
  5. Cook for 1 minute until the egg is set. Taste and adjust seasoning if needed.
  6. Ladle the soup into bowls immediately. Garnish each serving with sliced scallions.

Notes

  • For thicker egg ribbons, use only one direction when drizzling the egg mixture.
  • To make this a Low Carb Soup Recipe, omit the cornstarch and use 1/2 teaspoon of xanthan gum mixed with the cold water instead.
  • If you prefer a richer flavor, use high-quality chicken stock instead of broth.

Nutrition

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