Restaurant Style Egg Drop Soup is a classic Chinese soup made with delicate ribbons of egg in a warm, flavorful broth. This restaurant style egg drop soup recipe is simple, comforting, and quick to prepare. With ingredients like chicken broth, eggs, and seasonings, it recreates the smooth texture and rich flavor often served in Chinese restaurants.
Origin of Egg Drop Soup
Egg drop soup originated in Chinese cuisine and has been enjoyed for centuries as a light and nourishing dish. The technique of slowly pouring beaten eggs into hot broth creates thin egg ribbons, giving the soup its signature appearance and texture.
Why It’s Loved
Restaurant Style Egg Drop Soup is loved for its silky texture and comforting flavor. It’s easy to make, light yet satisfying, and often served as a starter in Chinese meals.
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Restaurant Style Egg Drop Soup
4
servings5
minutes10
minutes80
kcalIngredients
4 cups chicken broth
2 eggs, beaten
1 tbsp cornstarch
2 tbsp water
1/2 tsp grated ginger (optional)
1/2 tsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
2 tbsp chopped green onions
Directions
- Heat chicken broth in a saucepan over medium heat.
- Add grated ginger and bring the broth to a gentle simmer.
- In a small bowl, mix cornstarch with water to create a slurry.
- Stir the slurry into the broth to slightly thicken it.
- Slowly pour beaten eggs into the soup while stirring gently to create egg ribbons.
- Add sesame oil, salt, and white pepper.
- Stir lightly and cook for another minute.
- Garnish with chopped green onions and serve hot.
Notes
- Serving Suggestion: Serve as a starter with fried rice or noodles.
- Tip: Stir the soup gently while pouring eggs to create thin egg ribbons.
- Storage: Store leftovers in the refrigerator for up to 2 days.
