Egg Drop Soup “Better than Restaurant Quality!”

Egg Drop Soup Better than Restaurant Quality!

Egg drop soup is a favorite of mine. After many trips to different Chinese restaurants to enjoy it, I decided to create the ultimate egg drop soup recipe at home. Sesame oil is the key! I hope you like it as much as I do.

Egg Drop Soup Ingredients

These are the simple ingredients you’ll need to make this egg drop soup recipe:

• Broth: Use store-bought or homemade chicken broth.
• Sauces and oils: Soy sauce and sesame oil lend savory, umami-rich flavor.
• Water and cornstarch: A water and cornstarch slurry is optional, but it slightly thickens the soup (this is typical of Western variants).
• Egg: It wouldn’t be “egg drop soup” without an egg!
• Food coloring: You can make the yellow hue more vibrant with food coloring, but it’s not necessary.
• Seasonings: Simply season the egg drop soup with salt and white pepper if you like.
• Chives: Garnish each serving with fresh chives for a pop of bright flavor and color.

How to Store Egg Drop Soup

Store your leftover egg drop soup for up to four days in an airtight container in the refrigerator. Reheat on the stove or in the microwave.

How to Make Homemade Egg Drop Soup

Here’s a brief overview of what you can expect when you make this restaurant-quality egg drop soup at home:

1. Boil the broth with the soy sauce and sesame oil.
2. Pour the slurry and food coloring into the boiling broth (if using).
3. Slowly pour in the beaten egg and season.

What to Serve With Egg Drop Soup

Egg drop soup works well as a light entrée, but it is traditionally served as a side dish or appetizer with other Chinese or Asian fare. Try one of these delicious ideas.

• 1 cup chicken broth
• ¼ teaspoon soy sauce
• ¼ teaspoon sesame oil
• 2 teaspoons water (Optional)
• 1 teaspoon cornstarch (Optional)
• 1 large egg, beaten
• 1 drop yellow food coloring (Optional)
• ½ teaspoon ground white pepper (Optional)
• ⅛ teaspoon salt (Optional)
• 1 teaspoon chopped fresh chives

Directions