Restaurant-Style Egg Drop Soup
This restaurant-style egg drop soup is a quick and comforting Chinese classic made in just 15 minutes. With silky egg ribbons in a savory seasoned broth, it’s better than takeout and completely customizable at home.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Calorie
Ingredients
Scale
- 4 cups chicken stock (organic or homemade preferred)
- 1/2 teaspoon sesame oil
- 3/4 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1/2 teaspoon turmeric (or 5 drops yellow food coloring, optional)
- 3 tablespoons cornstarch (mixed with 1/3 cup cold water)
- 3 eggs (lightly beaten)
- 1 scallion (chopped)
- 1/4 teaspoon MSG (optional, adjust to taste)
Instructions
- In a medium soup pot, bring 4 cups of chicken stock to a gentle simmer over medium heat.
- Stir in sesame oil, salt, sugar, white pepper, and turmeric or food coloring if using.
- In a separate bowl, mix cornstarch with cold water to create a slurry.
- While stirring the soup in a circular motion, slowly drizzle in the slurry to thicken. Let simmer for 1–2 minutes.
- Lightly beat the eggs and slowly drizzle them into the soup while stirring gently to create ribbons.
- Turn off the heat once eggs are fully incorporated. Top with chopped scallions and serve immediately.
Notes
- Use turmeric for a natural yellow color without MSG.
- Stir while pouring the egg to get delicate ribbons.
- Do not boil after adding the egg to avoid overcooking.
- Customize with add-ins like tofu, corn, or shredded chicken.
- Store leftovers in the fridge for up to 3 days. Reheat gently.
Nutrition
- Serving Size: 1 cup
- Calories: 109
- Sugar: 3g
- Sodium: 551mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 87mg
Find it online: https://recipeeasily.com/restaurant-style-egg-drop-soup-recipe/