Egg Drop Soup Recipe (Restaurant-Style in 15 Minutes!)

Craving that silky, comforting egg drop soup with perfect wispy egg ribbons just like your favorite Chinese restaurant? This easy homemade version comes together in just 15 minutes using simple pantry staples. It serves 4-6 generously and costs under $2 per bowl, making it ideal for quick weeknight dinners or a soothing remedy when you’re under the weather.​

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 (about 1 cup each)
Calories: 120 per serving

Ingredients

Gather these basic ingredients for classic restaurant-style results. Everything is easy to find and customize.

• 4 cups chicken broth or vegetable broth (low-sodium preferred)
• 3 large eggs, beaten well in a bowl
• 3 tablespoons cornstarch mixed with 1/4 cup cold water (for slurry)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce or tamari (low-sodium)
• 1/4 teaspoon ground white pepper (or black pepper)
• 1/4 teaspoon salt, or to taste
• 2 green onions, thinly sliced (plus extra for garnish)
• 1/2 teaspoon fresh grated ginger (optional, for extra warmth)
• Pinch of turmeric (optional, for golden color like takeout)

Quick Substitutions Table​

Ingredient	Standard	Alternative
Broth	Chicken	Vegetable (vegan)
Thickener	Cornstarch	Arrowroot powder
Eggs	3 large	Silken tofu ribbons
Soy sauce	Regular	Coconut aminos (GF)

Instructions

Follow these simple steps for foolproof egg drop soup with beautiful swirls every time. No fancy equipment needed, just one pot.

1. Prepare the base. In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Stir in soy sauce, sesame oil, white pepper, salt, and grated ginger if using. Let it simmer for 2-3 minutes to build flavor.
2. Thicken the broth. In a small bowl, whisk the cornstarch and cold water until smooth (no lumps). Slowly pour the slurry into the simmering broth while stirring constantly. Continue simmering for 1-2 minutes until the soup thickens slightly, like a light gravy. Taste and adjust seasoning.
3. Add the eggs. Remove the pan from the heat or lower to very low. Hold a fork or whisk over the soup and slowly drizzle the beaten eggs in a thin, steady stream while gently stirring the soup in ONE direction (clockwise or counterclockwise). This creates those signature wispy egg ribbons or “flowers.” Do not stir vigorously.
4. Finish and serve. Let the eggs set for 30 seconds, then give one gentle stir. Ladle into bowls, garnish with sliced green onions, and serve immediately. Pairs perfectly with fried rice or dumplings.

Overhead view of steaming egg drop soup in white bowls, topped with green onions and sesame seeds.​

Expert Tips for Perfect Results

Achieve restaurant-quality texture and flavor with these simple tricks.

• For wispy ribbons: Drizzle eggs slowly from a height of 4-6 inches while stirring in one direction only. Practice makes perfect.
• Adjust thickness: More slurry for thicker soup; less for silky thin style.
• Golden hue: A pinch of turmeric mimics takeout color without altering taste.
• Avoid clumps: Always whisk slurry smooth and add off-heat to prevent overcooking eggs.
• Flavor boost: Add minced garlic or shiitake mushrooms for umami depth.

Delicious Variations

Keep it classic or mix it up based on what you have.

• Vegan Egg Drop Soup: Swap broth for vegetable, use silken tofu cut into thin strips instead of eggs, and add spinach or bok choy at the end.
• Veggie-Loaded: Stir in frozen peas, corn, carrots, or shrimp during simmering for a heartier meal.
• Spicy Kick: Drizzle with chili oil or sriracha before serving.
• Instant Pot Version: Saute seasonings on saute mode, add broth and slurry, pressure cook 1 minute, quick release, then add eggs off-heat.​

Storage and Reheating

This soup stores well for easy meal prep.

• Fridge: Up to 3-4 days in an airtight container. Eggs may firm up slightly.
• Freezer: Up to 2 months (best without eggs; add fresh when reheating).
• Reheat gently on stovetop over low heat, stirring to avoid rubbery eggs. Microwave in short bursts with a splash of water.​

Nutrition Facts (Per Serving)

Approximate values based on chicken broth version.​

Nutrient	Amount
Calories	120
Protein	8g
Carbohydrates	6g
Fat	6g
Sodium	650mg
Fiber	0g

Low-carb, gluten-free adaptable, and packed with protein for a light yet satisfying soup.

Frequently Asked Questions

Can I make egg drop soup without cornstarch?
Yes. Skip the slurry for a thinner broth or use arrowroot. It won’t be as thick but still delicious.

How do I get the egg ribbons right?
Beat eggs smooth, drizzle slowly from a fork while stirring soup in one direction off-heat. No scrambling.

Is egg drop soup healthy?
Absolutely. Low-calorie, high-protein, and customizable for low-sodium or vegan diets.

Can I freeze egg drop soup?
Freeze the base without eggs up to 2 months. Add fresh eggs when reheating for best texture.

What if my soup is too thick?
Stir in a splash of hot water or broth until desired consistency.

Dairy-free?
Naturally dairy-free. Use tamari for gluten-free.

Kid-friendly?
Yes, mild flavors appeal to all ages. Skip pepper for little ones.

With chicken?
Add shredded rotisserie chicken at the end for protein-packed soup.

This restaurant-style egg drop soup delivers cozy comfort in every silky spoonful. Pin it for busy nights, drop a 5-star rating if the ribbons wowed you, and share your tweaks in the comments. More quick soups on the way!

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