Egg Drop Soup – Easy and Authentic Chinese Restaurant Style Recipe

Introduction

This egg drop soup is easy to make, authentic, and ready in just 15 minutes. Made with fresh eggs, flavorful chicken stock, and nutritious mixed vegetables, it brings comforting restaurant-style flavors right to your kitchen.

Ingredients

• 3 to 4 large eggs
• ½ cup frozen mixed vegetables
• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons water
• 2 stalks green onions, chopped (for garnish)
• Salt to taste
• 4 cups chicken stock (or vegetable stock)
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• ½ teaspoon sugar
• ⅛ teaspoon white pepper (or black pepper)
• ½ teaspoon toasted sesame oil
• ¼ teaspoon turmeric powder (optional, for color)

Instructions

1. Step 1: Crack the eggs into a container with a spout and scramble them lightly. Set aside for easy pouring.
2. Step 2: Heat a large pot over medium heat. Add the vegetable oil and sauté the minced garlic until fragrant.
3. Step 3: Pour in the chicken stock, then add sugar, white pepper, and turmeric powder if using. Bring the mixture to a boil over high heat.
4. Step 4: Add the frozen mixed vegetables to the boiling soup and stir.
5. Step 5: In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the simmering soup, stirring until the soup thickens slightly.
6. Step 6: Stir the soup gently in one direction to create a whirlpool effect. Slowly drizzle half of the beaten eggs in a thin stream into the swirling soup. Wait about 30 seconds for the egg to cook and form ribbons.
7. Step 7: Repeat the process with the remaining eggs, then remove the soup from heat.
8. Step 8: Taste and adjust salt as needed. Garnish with chopped green onions and drizzle toasted sesame oil on top. Serve hot and enjoy!

Tips & Variations

• To achieve delicate egg ribbons, pour the eggs slowly while stirring the soup gently. Pouring too fast can create lumps that resemble scrambled eggs.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Add a pinch of white pepper for subtle heat without overpowering the delicate flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally to maintain the silky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen mixed vegetables?

Yes, you can use fresh vegetables like peas, corn, or diced carrots. Just add them early enough to cook through, usually with the stock before thickening.

What’s the best way to avoid lumps in the egg ribbons?

Pour the beaten eggs slowly in a thin stream while stirring the soup gently in one direction. This method helps form long, thin ribbons instead of clumps.

Egg Drop Soup – Easy and Authentic Chinese Restaurant Style Recipe

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4.7 from 118 reviews

This easy and authentic Egg Drop Soup is a flavorful Asian appetizer ready in just 15 minutes. Made with fresh eggs, chicken stock, and mixed vegetables, it offers delicate egg ribbons in a savory broth with a silky texture, perfectly seasoned with garlic, sesame oil, and a touch of turmeric for color.

• Author: Stella
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Asian, Chinese

Ingredients

Scale 1x2x3x

Egg Mixture

• 3 to 4 large eggs

Soup Base

• 4 cups chicken stock or vegetable stock
• 2 cloves garlic, minced
• 2 teaspoons vegetable oil
• ½ teaspoon sugar
• ⅛ teaspoon white pepper or black pepper
• ¼ teaspoon turmeric powder (optional, for color)
• ½ cup frozen mixed vegetables
• Salt to taste
• ½ teaspoon toasted sesame oil
• 2 stalks green onions, chopped (for garnish)

Thickener

• 2 ½ tablespoons cornstarch
• 2 ½ tablespoons water

Instructions

1. Mix the eggs: Crack the 3 to 4 large eggs into a container with a spout and scramble them thoroughly. Set aside for easy pouring later.
2. Make soup base: Heat a large pot over medium heat and add 2 teaspoons of vegetable oil. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Add 4 cups of chicken stock, ½ teaspoon sugar, ⅛ teaspoon white pepper, and ¼ teaspoon turmeric powder if using. Bring the mixture to a boil over high heat, then add ½ cup frozen mixed vegetables and return to a simmer.
3. Thicken with cornstarch: In a small bowl, mix 2 ½ tablespoons cornstarch with 2 ½ tablespoons cold water to make a slurry. Slowly pour the slurry into the simmering soup while stirring continuously until the soup thickens slightly, about 2 minutes.
4. Add egg ribbons: Swirl the soup gently in one direction to create a whirlpool effect. Slowly drizzle half of the scrambled eggs in a thin stream into the soup while stirring gently. Let the eggs cook undisturbed for about 30 seconds to form delicate ribbons. Repeat the process with the remaining eggs to create full ribbons throughout the soup.
5. Serve: Taste the soup and adjust the salt as needed. Remove from heat and garnish with chopped green onions. Drizzle ½ teaspoon of toasted sesame oil over the top for extra flavor. Serve immediately and enjoy.

Notes

• Slowly pouring the eggs while stirring helps create long, thin ribbons typical of restaurant-style egg drop soup. Pouring too fast can cause lumps instead of ribbons.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Keywords: egg drop soup, authentic egg drop soup, easy egg drop soup, Chinese soup, egg ribbon soup, quick soup recipe