Restaurant-Style Egg Drop Soup

Instructions

1. In a medium pot, heat chicken broth over medium heat until simmering.
2. Add pepper and sesame oil, stirring gently.
3. In a separate bowl, whisk together water and cornstarch until smooth.
4. Slowly pour the cornstarch mixture into the simmering broth, stirring constantly. Cook 2-3 minutes until slightly thickened.
5. While stirring the soup in a circular motion, slowly pour in the beaten eggs. They’ll cook instantly, creating silky ribbons.
6. Add green onion and stir. Season with salt or fish sauce, if desired.
7. Remove from heat and let sit for a minute to meld flavors.

Keto & Low-Carb Variations

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

Tips & Tricks

• Use high-quality chicken broth for best flavor (homemade is amazing!).
• Pour eggs slowly while stirring in a circle for those beautiful egg ribbons.
• Don’t skip the sesame oil – it adds so much flavor!
• Vegetarian? Use vegetable broth, omit eggs, and add tofu for protein.
• Garnish with extra green onions, cilantro, or toasted sesame seeds.

Frequently Asked Questions

• Can I use vegetable broth? Yes! Great for a vegetarian option.
• Can I add other veggies? Absolutely! Try carrots, mushrooms, or baby corn.
• How long will it last? Store in an airtight container in the fridge for up to 3 days. Reheat gently.
• Can I freeze it? Best fresh, but you can freeze it for up to 2 months (texture might change slightly).

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