Egg Drop Soup – Easy and Authentic Chinese Restaurant Style Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
