A comforting, protein-packed soup that’s quick, easy, and better than takeout! This classic Chinese-inspired recipe is perfect for chilly days or when you need a cozy meal in no time. It’s simple to prepare, yet so satisfying with its delicate egg ribbons and flavorful broth.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for busy days.
- Better Than Takeout: Fresh, customizable, and made with simple ingredients.
- Healthy and Light: Low in calories yet packed with protein.
- Cozy Comfort: Perfect for warming up on cold days or as a starter for any meal.
- Kid-Friendly: Mild flavors make it a hit for all ages.
Ingredients
- 4 cups chicken stock or broth (low sodium)
- 1/4 cup water plus 4 teaspoons cornstarch (mixed well as a slurry)
- 2 eggs, beaten
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 stalk green onion, sliced (about 1/4 cup)
- Salt or fish sauce to taste (optional)
Directions
- Prepare the Eggs
In a small bowl, beat the eggs thoroughly and set them aside. - Boil the Broth
Heat the chicken broth in a large pot over medium-high heat until it begins to boil. - Add the Slurry
Stir the cornstarch slurry into the boiling broth, mixing well until it thickens slightly. - Create Egg Ribbons
Slowly pour the beaten eggs into the pot in a thin stream while stirring gently with a spatula or fork. This creates the delicate, silky egg ribbons. - Season the Soup
Add sesame oil and black pepper. Taste and adjust seasoning with salt or fish sauce if needed. - Garnish and Serve
Ladle the soup into bowls, garnish with sliced green onions, and serve immediately. Enjoy the comforting warmth of this classic dish!
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Variations
- Vegetarian Option: Use vegetable stock instead of chicken broth.
- Add Protein: Include shredded chicken, tofu cubes, or shrimp for a heartier soup.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Thicker Soup: Use an extra teaspoon of cornstarch in the slurry for a thicker consistency.
- Extra Garnishes: Top with crispy fried onions, sesame seeds, or a drizzle of soy sauce.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pot over low heat, stirring occasionally. Avoid boiling to prevent the egg ribbons from breaking apart.
FAQs
What type of broth is best for this recipe?
Low-sodium chicken broth is ideal for controlling the salt level. Vegetable broth works as a vegetarian alternative.
How do I prevent the egg ribbons from clumping?
Pour the eggs in a thin stream while stirring the broth gently. This ensures delicate ribbons form.
Can I make this soup gluten-free?
Yes! Use a gluten-free chicken broth and replace cornstarch with arrowroot powder.
What can I use instead of cornstarch?
Arrowroot powder or potato starch can be used as thickening agents.
Can I add vegetables to this soup?
Absolutely! Add finely chopped mushrooms, corn, or peas for extra texture and flavor.
What’s the purpose of sesame oil?
Sesame oil adds a nutty, aromatic flavor that enhances the soup’s overall taste.
How do I adjust the soup’s consistency?
For a thicker soup, add more cornstarch slurry. For a thinner soup, use less or add additional broth.
Can I freeze this soup?
While possible, freezing can alter the texture of the egg ribbons. It’s best enjoyed fresh or refrigerated.
What’s the best way to reheat this soup?
Reheat slowly over low heat to preserve the delicate texture of the egg ribbons.
Can I double the recipe?
Yes, simply double the ingredients. It’s great for serving a crowd or meal prepping!
Conclusion
Chinese Restaurant-Style Egg Drop Soup is a comforting classic that’s incredibly simple to make at home. Whether you’re seeking a quick starter or a light meal, this soup is guaranteed to warm your soul with its silky egg ribbons and flavorful broth. Try it today and enjoy a better-than-takeout experience from the comfort of your kitchen!
Print
Chinese Restaurant-Style Egg Drop Soup
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegetarian
Ingredients
- 4 cups chicken stock or broth (low sodium)
- 1/4 cup water plus 4 teaspoons cornstarch (mixed well as a slurry)
- 2 eggs, beaten
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 stalk green onion, sliced (about 1/4 cup)
- Salt or fish sauce to taste (optional)
Instructions
- Prepare the Eggs
In a small bowl, beat the eggs thoroughly and set them aside. - Boil the Broth
Heat the chicken broth in a large pot over medium-high heat until it begins to boil. - Add the Slurry
Stir the cornstarch slurry into the boiling broth, mixing well until it thickens slightly. - Create Egg Ribbons
Slowly pour the beaten eggs into the pot in a thin stream while stirring gently with a spatula or fork. This creates the delicate, silky egg ribbons. - Season the Soup
Add sesame oil and black pepper. Taste and adjust seasoning with salt or fish sauce if needed. - Garnish and Serve
Ladle the soup into bowls, garnish with sliced green onions, and serve immediately. Enjoy the comforting warmth of this classic dish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Simmering/Stirring
- Cuisine: Chinese