The Ultimate 10-Minute Egg Drop Soup (Better Than Takeout)
Make this easy Egg Drop Soup in just 10 minutes. You get silky egg ribbons in a flavorful chicken broth that tastes better than your favorite Chinese restaurant version. This is a perfect, comforting weeknight soup idea.
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Fat
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 mixed with 2 tablespoons cold water (slurry)
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced, for garnish
Instructions
- Pour the chicken broth into a medium saucepan. Add the soy sauce, sesame oil, and white pepper. Bring the broth mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to maintain a steady simmer. Slowly whisk in the cornstarch slurry until the broth thickens slightly. Continue to simmer for one minute.
- Remove the saucepan from the heat. Slowly drizzle the lightly beaten eggs into the simmering broth in a thin, steady stream while stirring the soup gently in one direction with a fork or chopsticks. Do not stir vigorously; this creates the signature silky ribbons.
- Let the soup stand for about one minute to allow the egg to set completely.
- Ladle the soup into bowls. Garnish each serving with sliced green onions before you serve it warm.
Notes
- For thicker egg ribbons, use only one egg. For thinner ribbons, use three eggs.
- To make this a Low Carb Egg Drop Soup, substitute the cornstarch with 1/2 teaspoon of xanthan gum mixed with cold water.
- If you prefer a stronger flavor, add 1/2 teaspoon of fresh grated ginger to the broth while heating.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 1
- Sodium: 450
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 7
- Cholesterol: 95