Easy Restaurant-Style Egg Drop Soup

Name: Easy Restaurant-Style Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 4 cup chicken stock; 3 eggs; 3 tbsp cornstarch; 2 tbsp water; 1 scallions; 1/2 tsp sesame oil; 3/4 tsp salt; 1/4 tsp MSG; 1/2 tsp turmeric; 1/8 tsp white pepper; 1/8 tsp sugar

Enjoy a warm, comforting bowl of restaurant-quality egg drop soup in just 15 minutes. This simple recipe features silky egg ribbons in a savory, golden broth that's perfect as a quick starter or a light meal.

Servings6 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

chicken stock
4 cup
eggs
3
cornstarch
3 tbsp
water
2 tbsp
scallions
1
sesame oil
0.5 tsp
salt
0.8 tsp
MSG
0.3 tsp
turmeric
0.5 tsp
white pepper
0.1 tsp
sugar
0.1 tsp

Step-by-Step Instructions

In a medium pot, bring the chicken stock to a gentle simmer over medium heat. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). For that classic restaurant-style yellow color, add the turmeric or a few drops of yellow food coloring. Taste the broth and adjust the seasonings to your preference.

In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth to create a slurry. Slowly drizzle the slurry into the simmering soup while stirring constantly to prevent any starch clumps from forming. Let the soup simmer for 1-2 minutes until it reaches your desired thickness.

Lightly beat the eggs in a small bowl. Using a ladle or large spoon, stir the soup in a steady circular motion to create a gentle whirlpool. Slowly drizzle the beaten eggs into the moving broth in a thin stream. The speed of your stirring determines the size of the 'egg flowers'—stir faster for fine wisps or slower for larger ribbons.

Once the egg is set, remove the pot from the heat. Ladle the soup into individual bowls, garnish with fresh sliced scallions, and serve immediately while hot.

Chef's Tips

For the best texture, ensure the soup is at a gentle simmer, not a rolling boil, when adding the eggs. If you prefer a more substantial soup, you can add silken tofu cubes or sweet corn kernels along with the stock. To make it vegetarian, simply swap the chicken stock for vegetable broth.