How do you make the egg ribbons smooth and thin?

Pour the beaten eggs slowly into the hot broth while gently stirring in one direction. The constant motion and steady drizzle help form those silky, restaurant-style ribbons instead of clumps.

Can I make copycat egg drop soup ahead of time?

You can prepare the broth and slurry in advance, but add the eggs just before serving. Reheating with the eggs already added can change the texture and make them rubbery.

Why did my soup turn cloudy?

If the heat is too high or the eggs are poured too quickly, they can break apart and cloud the broth. Keeping the heat at a gentle simmer ensures clear, golden soup.

Can I freeze leftover egg drop soup?

Freezing isn’t recommended because the eggs can separate and become grainy. It’s best enjoyed fresh or refrigerated for up to three days.

Is egg drop soup healthy?

Yes, it’s a light, protein-rich soup. Using low-sodium broth and minimal oil makes it an even healthier option for quick meals.

Copycat Egg Drop Soup – 5-Minute Comfort Classic You’ll Love

Name: Copycat Egg Drop Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Chinese-American
Ingredients: 2 ½ cups chicken broth; 2 large eggs, lightly beaten; 1 tablespoon cornstarch; 2 tablespoons water; 1 teaspoon soy sauce; ¼ teaspoon white pepper; ½ teaspoon sesame oil; 2 tablespoons chopped green onions

Description

A comforting and flavorful homemade version of the classic Chinese-American soup, this copycat egg drop soup features silky egg ribbons, warm broth, and simple ingredients you can make in minutes.

Ingredients

Scale

2 ½ cups chicken broth
2 large eggs, lightly beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon soy sauce
¼ teaspoon white pepper
½ teaspoon sesame oil
2 tablespoons chopped green onions

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Instructions

Heat chicken broth in a saucepan over medium heat until it begins to simmer.
Stir in soy sauce, white pepper, and sesame oil.
Mix cornstarch with water to create a slurry, then whisk it into the broth until it has slightly thickened.
Slowly drizzle the beaten eggs into the broth while gently stirring in one direction.
Let the eggs cook for a few seconds to form silky ribbons.
Remove from heat, garnish with chopped green onions, and serve hot.

Notes

Pour eggs slowly for thin ribbons.
Avoid boiling to prevent curdling.
Adjust thickness with more broth or slurry if needed.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Soup
Method: Stovetop
Cuisine: Chinese-American

Nutrition

Serving Size: 1 bowl
Calories: 120
Sugar: 1
Sodium: 580
Fat: 5
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 7
Fiber: 0
Protein: 9
Cholesterol: 170