What is egg drop soup made of?

Traditional restaurant-style egg drop soup is made with just a few essential ingredients: chicken stock, beaten eggs, cornstarch, white pepper, salt, and green onions. Some versions also include sesame oil, turmeric for color, and chicken bouillon for added umami. The beauty of this soup is its simplicity, yet it delivers a rich, warming experience in every spoonful.

Is egg drop soup healthy or keto-friendly?

Yes, egg drop soup is generally healthy and can be tailored to fit low-carb or keto diets. A typical serving contains high-quality protein from the eggs and is naturally low in carbohydrates—especially if made without cornstarch or with a smaller amount. To make it keto-friendly, simply reduce or eliminate the cornstarch and use a bone broth rich in collagen and minerals.

Why is my egg drop soup too thin or cloudy?

Cloudy or thin egg drop soup is usually the result of either pouring the eggs too quickly, stirring too aggressively, or not letting the broth reach the right temperature. For thick, velvety consistency: - Use a properly mixed cornstarch slurry to thicken the broth. - Stir gently when pouring in the eggs, and do it in a thin stream. - Simmer, don’t boil —boiling can break the ribbons and cause cloudiness.

Can I use vegetable stock instead of chicken?

Absolutely! To make a vegetarian version of egg drop soup, swap chicken stock with a good-quality vegetable broth. You may need to enhance the flavor with soy sauce, white pepper, or a splash of miso paste to mimic the depth you’d normally get from chicken stock.

Restaurant-Style Egg Drop Soup: The Best 10-Min Recipe

Name: Restaurant-Style Egg Drop Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 3 eggs; 1 tablespoon water; 4 cups chicken stock; 1/4 teaspoon salt; 1/8 teaspoon white pepper (more to taste); 1/4 teaspoon chicken bouillon powder; 1/8 teaspoon turmeric powder (optional); 2 stalks green onions (whites and greens divided); 1/2 teaspoon sesame oil; 2 tablespoons cornstarch; 3 tablespoons water (for slurry)

Restaurant-Style Egg Drop Soup

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This 10-minute restaurant-style egg drop soup is warm, silky, and comforting, made with pantry staples like eggs, chicken stock, and cornstarch. It’s a quick and healthy takeout-style classic you can easily make at home.

Author: Emily
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Chinese
Diet: Low Calorie

Ingredients

3 eggs
1 tablespoon water
4 cups chicken stock
1/4 teaspoon salt
1/8 teaspoon white pepper (more to taste)
1/4 teaspoon chicken bouillon powder
1/8 teaspoon turmeric powder (optional)
2 stalks green onions (whites and greens divided)
1/2 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons water (for slurry)

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Instructions

In a measuring cup with a spout, beat 3 eggs with 1 tablespoon of water. Set aside.
In a medium pot, combine chicken stock, salt, white pepper, chicken bouillon, turmeric (if using), and white parts of green onions. Bring to a simmer over medium-high heat.
In a small bowl, mix cornstarch and 3 tablespoons of water to make a slurry. Slowly pour into the simmering broth while stirring to thicken.
Lower heat to medium-low. Gently stir broth in a circular motion while slowly drizzling in the eggs in a thin stream over 20–30 seconds to form ribbons.
Turn off heat. Add sesame oil and stir. Adjust seasoning if needed. Garnish with green onion tops and serve hot.

Notes

Use a measuring cup with a spout for better control while pouring eggs.
Simmer the broth—don’t boil—to prevent cloudy soup.
Adjust salt and pepper based on broth used.
For vegetarian version, substitute vegetable stock.
Add chili oil or tofu for variations.

Find it online: https://recipeshots.com/restaurant-style-egg-drop-soup-recipe/