Restaurant-Style Egg Drop Soup Recipe at Home
Introduction
Why This Recipe Works
Ingredients for Recipe
4 cups chicken stock (low sodium): A good-quality broth is your foundation; homemade or store-bought, but avoid overly salty versions.
2 large eggs, lightly beaten: Room temperature eggs create better ribbons.
1 tbsp cornstarch + 2 tbsp water (for slurry): Adds that silky texture; whisk until fully dissolved.
½ tsp ground white pepper: Traditional in Chinese soups for its subtle heat.
½ tsp ginger, grated: Freshly grated adds warmth without overpowering.
1 tsp soy sauce (optional): For umami depth; skip for a cleaner flavor.
1 tsp toasted sesame oil: Finish with a few drops to unlock aromatic magic.
2 scallions, thinly sliced: For garnish and crunch.
Salt to taste
Step-by-Step Instructions
- Heat the Broth: In a medium saucepan, bring chicken stock to a gentle simmer over medium heat. Add grated ginger, soy sauce (if using), and white pepper.
- Prepare the Slurry: Mix cornstarch with water in a small bowl until smooth. Slowly stir it into the simmering broth to slightly thicken it.
- Create the Egg Ribbons: Reduce the heat to low. Stir the broth in one consistent circular motion to create a whirlpool. Slowly drizzle in the beaten eggs in a thin stream while continuing to stir.
- Finish and Garnish: Turn off the heat. Stir in sesame oil and adjust seasoning. Ladle into bowls and garnish with fresh scallions. Serve hot.
Chef’s Insight: Whisk the slurry again just before pouring—cornstarch tends to settle fast.
Pro Tips & Common Mistakes to Avoid
Always reduce the heat before pouring in the eggs or they’ll break into curds.
Whirlpool is key: That circular motion is what gives you those beautiful strands.
Taste before adding salt—especially if using soy sauce.
Don’t overdo the cornstarch: Too much, and you’ll get pudding, not soup.
Serving, Nutrition, Storage, Reheating & Freezing Guide
Serve immediately with a side of steamed dumplings or jasmine rice. Each serving has around 90 calories, making it perfect for light lunches. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove—avoid boiling to preserve egg texture. Freezing is not recommended as the egg strands may break apart upon thawing.
Restaurant-Style Egg Drop Soup Recipe at Home
Ingredients
- 4 cups Chicken stock
- 2 Large Eggs
- 1 Tbsp Cornstarch
- 2 Tbsp Water
- ½ Tsp White pepper
- ½ Tsp Ginger
- 1 Tsp Soy sauce
- 1 Tsp Toasted sesame oil
- 2 Thin slices Scallions
- To taste Salt
Instructions
- Heat the Broth: In a medium saucepan, bring chicken stock to a gentle simmer over medium heat. Add grated ginger, soy sauce (if using), and white pepper.
- Prepare the Slurry: Mix cornstarch with water in a small bowl until smooth. Slowly stir it into the simmering broth to slightly thicken it.
- Create the Egg Ribbons: Reduce the heat to low. Stir the broth in one consistent circular motion to create a whirlpool. Slowly drizzle in the beaten eggs in a thin stream while continuing to stir.
- Finish and Garnish: Turn off the heat. Stir in sesame oil and adjust seasoning. Ladle into bowls and garnish with fresh scallions. Serve hot.
Notes
- Simplicity Demands Precision: Don’t mistake this soup’s simplicity for ease—its beauty lies in timing and subtlety. Start with a pristine broth; it’s not a dumping ground but a canvas. Warm it gently with aromatics like ginger and white pepper—never boil, or you’ll mute their fragrance.
- Eggs Are Technique, Not Just Ingredient: Achieving silky egg ribbons isn’t luck—it’s technique. Stir the broth into a gentle vortex and stream in the eggs with grace, not speed. Too fast and you’ll get clumps; too hot and you’ll get rubber.
- Slurry for Shine, Not Sludge: A cornstarch slurry gives body, but treat it like seasoning—add just enough for texture without clouding the broth’s clarity.
- Final Touches Matter: A drop of toasted sesame oil and a scatter of scallions at the end may seem minor, but they elevate every spoonful. This soup doesn’t need many ingredients—it needs finesse.
FAQs
There’s something magical about transforming simple pantry ingredients into something so comforting, elegant, and nourishing. Egg Drop Soup isn’t just an appetizer—it’s a hug in a bowl. Try it tonight, impress yourself, and never look at takeout the same way again.
