Restaurant Style Egg Drop Soup Recipe – Chinese Special
Restaurant-Style Egg Drop Soup features delicate, silky strands of egg gently swirled into a savory broth, creating a warming and smooth texture that’s reminiscent of your favorite Chinese restaurant. With simple seasonings and a touch of technique, this quick and elegant soup comes together in minutes—perfect as a comforting starter or a light, nourishing meal.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Restaurant Style Egg Drop Soup Ingredients :
- 4 cups chicken broth, divided
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
- teaspoon ground ginger (specific amount not provided)
- 1 1/2 tablespoons cornstarch
- 2 eggs
- 1 egg yolk
How To Make Restaurant Style Egg Drop Soup
Set aside 3/4 cup of chicken broth and pour the remainder into a large saucepan. Stir in chives, salt, and ginger, then bring to a rolling boil. Mix the reserved 3/4 cup of broth with cornstarch until smooth and set aside.
In a small bowl, whisk together eggs and egg yolk using a fork. Slowly drizzle the eggs into the boiling broth while stirring continuously with the fork. The eggs will cook instantly. Gradually stir in the cornstarch mixture until the soup reaches your desired thickness.
Recipe Notes:
Reserve a small portion of broth to mix with cornstarch—you’ll use this slurry to thicken the soup evenly.
Whisk eggs thoroughly before drizzling slowly into the boiling broth while stirring continuously to create beautiful silky ribbons.
Stir in the cornstarch mixture gradually until the soup reaches your preferred texture—smooth and lightly thickened.
Use fresh chives and a pinch of ginger to enhance flavor and aroma without overpowering the soup’s delicate balance.
Serve immediately, as the soup is best hot and holds its silky texture for optimal enjoyment.
