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Easy 10-Minute Chinese Egg Drop Soup

A close-up shot of a bowl of homemade egg drop soup, featuring wispy egg ribbons and topped with bright green scallions.
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Make this comforting, silky egg drop soup at home in just 10 minutes. It tastes better than takeout and is perfect for a quick weeknight meal or light appetizer.

Ingredients

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  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 large eggs
  • 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 boil over medium-high heat.
  2. Once boiling, slowly whisk in the cornstarch slurry until the broth thickens slightly. Reduce the heat to maintain a gentle simmer.
  3. In a separate bowl, lightly whisk the two eggs until the yolks and whites are just combined. Do not over-beat.
  4. Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream while stirring the soup gently in one direction with a fork or chopsticks. This creates the signature silky ribbons.
  5. Cook for about 1 minute until the egg ribbons are set. Do not boil after adding the eggs.
  6. Ladle the soup into bowls. Garnish immediately with sliced green onions. Serve this quick Chinese soup hot.

Notes

  • For thicker egg ribbons, use only one egg. For a more savory flavor, substitute half the chicken broth with low sodium chicken broth.
  • To achieve the best silky strands, pour the egg mixture slowly while stirring the broth constantly in a circular motion.
  • This recipe is naturally low carb and keto friendly if you omit the cornstarch or use a keto-approved thickener like xanthan gum (use 1/4 teaspoon).

Nutrition

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