Want to learn how to make make restaurant quality Chinese egg drop soup in only 15 minutes? You can customize the recipe with optional add-ins and toppings to make this recipe truly your own, and most importantly, learn how to get those perfect egg ribbons!
Optional add-ins - add in as few or as many as you'd like!
1/2tspground gingermy favorite add-in!
1/4tspgarlic powder
1tbspsoy sauce
1tbspsesame oil
Optional toppings
green onions or chives
black pepper
crispy wonton strips
Instructions
Set aside 1/2 cup chicken broth and mix with cornstarch to create a thin slurry. Heat the rest of the chicken broth in a medium saucepan over high heat with any add-ins you choose to include. I like to keep it pretty simple and only add in ground ginger!
Once the broth is simmering, quickly stir in the cornstarch slurry. Allow 1-2 minutes for broth to thicken and come to a rolling boil.
Have your beaten eggs ready to add in. This part needs to be done quickly! Remove broth from heat, immediately stir in a circle with a wooden spoon to create a whirlpool, and slowly pour in the eggs. If the broth whirlpool slows down too much, give it another quick stir in the same direction and add in the rest of the eggs.
Top with any optional toppings you'd like, and enjoy!