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

A close-up of a white bowl filled with golden yellow egg drop soup, topped generously with bright green sliced scallions.
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Make comforting, takeout-style egg drop soup faster than you can dial for delivery. This recipe delivers silky egg ribbons in a savory broth in under 10 minutes, perfect for a quick weeknight meal.

Ingredients

Scale
  • 4 cups low-sodium chicken broth
  • 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

  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. Once boiling, slowly whisk in the cornstarch slurry. Continue whisking until the broth thickens slightly, about 30 seconds.
  3. Reduce the heat to low. Slowly drizzle the lightly beaten eggs into the simmering broth in a thin, steady stream while gently stirring the soup in one direction with a fork or chopsticks. Do not stir vigorously; you want long, silky ribbons.
  4. Cook for about 1 minute until the egg is set. Do not boil after adding the egg.
  5. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish immediately with sliced green onions.

Notes

  • For a low carb soup or keto egg drop soup, skip any added sugar or thickeners if your broth is already thick enough, or use xanthan gum instead of cornstarch sparingly.
  • To get the best silky egg ribbons, ensure your broth is simmering gently, not boiling rapidly, when you pour in the egg.
  • This recipe makes a simple clear soup base; you can add cooked shredded chicken or mushrooms for a heartier meal.

Nutrition

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