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Classic Chinese Egg Drop Soup

A comforting, classic Chinese restaurant-style soup featuring delicate egg ribbons suspended in a rich, thickened chicken broth. Ready in under 15 minutes, this simple recipe relies on a few pantry staples.

Classic Chinese Egg Drop Soup
Prep 5 min Cook 10 min Total 15 min Level Beginner
Serves 4

Ingredients

Main

  • 4 cups chicken stock — Use high-quality stock for the best flavor
  • 3 whole large eggs — Beaten well in a spouted measuring cup
  • 3 tablespoons cornstarch
  • 3 tablespoons water — Cold, to mix with cornstarch
  • 0.25 teaspoon ground white pepper — Adjust to taste for more or less heat
  • 0.5 teaspoon salt — Adjust based on the sodium level of your stock
  • 2 whole scallions (green onions) — Finely sliced, green parts only

Instructions

  1. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Set aside.

    ~2 min
    Make sure the water is cold so the cornstarch doesn't clump.

  2. Crack the eggs into a spouted measuring cup or a small bowl with a pouring lip. Beat them lightly with a fork or whisk.

    ~2 min
    For distinct yellow and white ribbons, do not over-beat the eggs.

  3. In a medium saucepan, bring the chicken stock to a gentle boil over medium-high heat. Stir in the salt and white pepper.

    ~5 min
    Taste the broth at this stage and adjust seasoning if necessary.

  4. Give the cornstarch slurry a quick stir to recombine, then slowly pour it into the boiling broth while stirring constantly. Let the broth cook for 1-2 minutes until it thickens and turns slightly glossy.

    ~2 min
    The thickened broth is crucial; it helps suspend the eggs rather than letting them sink to the bottom.

  5. Reduce the heat to low so the soup is barely simmering. Using a ladle or whisk, stir the soup in a continuous circle to create a gentle whirlpool. Slowly drizzle the beaten eggs into the soup in a thin, steady stream.

    ~2 min
    The slower you pour and stir, the larger and more delicate your egg ribbons will be. Fast stirring creates smaller egg bits.

  6. Remove the saucepan from the heat immediately. Stir gently once or twice. Ladle into bowls and garnish with sliced scallions.

    ~2 min
Nutrition
95
Calories
7
Protein (g)
7
Carbs (g)
4
Fat (g)
1
Sat. Fat (g)
0
Fiber (g)
1
Sugar (g)
580
Sodium (mg)
140
Cholesterol (mg)
Equipment
  • medium saucepan
  • whisk
  • small mixing bowl
  • measuring cups and spoons
  • spouted measuring cup (for eggs)
Tips & Storage
  • For a bright yellow restaurant-style color, add a tiny pinch of turmeric to the broth before adding the eggs.
  • A few drops of toasted sesame oil added right at the end can elevate the aroma of the soup.
  • Do not let the soup boil aggressively after adding the eggs, or the ribbons will become tough and rubbery.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the eggs from overcooking. Do not freeze.
Tags
15-minute meal appetizer chinese comfort food dairy_free easy egg drop soup light low_carb low_fat mild nut_free quick restaurant-style savory simple ingredients soup warm winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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