10 minutes
Egg Drop Soup in 10 Minutes
Restaurant egg drop soup is often thickened until it resembles wallpaper paste. This version is lighter — a clear, savory broth with silky egg ribbons floating through it and just enough cornstarch to give it body. Ten minutes, one pot, and it tastes like it came from a place that actually cares about soup.
What You Need
- 4 cups chicken broth
- 2 eggs, beaten
- 1 tablespoon cornstarch
- 2 green onions, sliced thin
- a few drops sesame oil
How to Make It
- 1
Bring broth to a simmer. Mix cornstarch with 2 tablespoons cold water until smooth, then stir into the broth. It will thicken slightly.
- 2
Reduce to a gentle simmer — not a boil. Drizzle in the beaten eggs very slowly while stirring the broth in a slow, continuous circle with a spoon or chopstick. The eggs will set immediately into thin, silky ribbons.
- 3
Season with salt and a few drops of sesame oil. Serve topped with green onions.
