Restaurant-Style Egg Drop Soup

In a medium pot, simmer chicken broth over medium heat.
Stir in black pepper and sesame oil.
In a separate bowl, whisk together water and cornstarch until smooth.
Slowly pour the cornstarch mixture into the simmering broth, stirring constantly until slightly thickened (2-3 minutes).
While stirring in a circular motion, slowly pour in the beaten eggs. They’ll cook into silky ribbons!
Add green onions and stir. Season with salt or fish sauce, if desired.
Remove from heat and let sit for a minute to blend flavors.

For a keto or low-carb version, replace cornstarch with xanthan gum or almond flour. Add cooked chicken or shrimp for extra protein!

Use high-quality chicken broth (homemade is best!).
Pour eggs slowly while stirring circularly for those perfect ribbons.
Don’t skip the sesame oil – it adds amazing flavor!
For a vegetarian version, use vegetable broth and add diced tofu instead of eggs.
Garnish with extra green onions, cilantro, or toasted sesame seeds.

Can I use vegetable broth? Yes! Perfect for a vegetarian option.
Can I add other veggies? Absolutely! Try carrots, mushrooms, or baby corn.
How long does it last? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Can I freeze it? While best fresh, you can freeze it for up to 2 months (texture may change).

Enjoy your restaurant-quality egg drop soup! Let us know how it turns out!