Restaurant-Style Egg Drop Soup

In a medium pot, simmer chicken broth over medium heat.
Add pepper and sesame oil; stir gently.
In a bowl, whisk together water and cornstarch until smooth.
Slowly pour the cornstarch mixture into the simmering broth, stirring constantly. Cook 2-3 minutes until slightly thickened.
While stirring the soup in a circular motion, slowly pour in the beaten eggs. They’ll create beautiful 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, substitute xanthan gum or almond flour for the cornstarch. Add cooked chicken or shrimp for extra protein!

Use high-quality chicken broth for the best flavor (homemade is even better!).
Pour the eggs slowly in a circular motion for those perfect ribbons.
Don’t skip the sesame oil – it adds amazing flavor!
For a vegetarian version, use vegetable broth and omit the eggs. Add diced tofu for protein.
Garnish with extra green onions, cilantro, or toasted sesame seeds.

Can I use vegetable broth? Yes, for a vegetarian option.
Can I add other vegetables? Absolutely! Try carrots, mushrooms, or baby corn.
How long will it last? Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze it? Yes, up to 2 months, but the texture might change.

Enjoy your delicious homemade egg drop soup! It’s easier than takeout and tastes so much better.