Egg drop soup is a Chinese soup of wispy beaten eggs in chicken broth. It is super easy soup to make and tastes just like a restaurant. Condiments such as black or white pepper, and finely chopped scallions and tofu, are commonly added to the soup. This soup is so warm and comforting. I hope you enjoy it!
Restaurant Style Egg Drop Soup
- Total Time: 10 minute
- Yield: 4 servings 1x
Ingredients
Scale
- 8 cups chicken stock
- 4 eggs
- 2 tbsp water
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tsp salt
- 1 tsp white pepper
- 2 scallions, for garnish
- 1 tsp sesame oil, optional
- 1/4 tsp tumeric
Instructions
1. Crack eggs in a bowl, add 2 tbsp of water and mix well until beaten.
2. In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
3. Remix the cornstarch slurry and pour into the broth until slightly thickened.
4. Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg in the soup.
5. Season to taste with salt, white pepper, and msg. Add turmeric if desired for the additional yellow color.
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Finish with sesame oil and garnish with scallions. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: soup
- Method: easy
- Cuisine: Chinese
