How to Make Restaurant Style Egg Drop Soup ซุปไข่สไตล์จีน

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Lower sodium option for health; vegetable broth can be more economical.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites reduce cholesterol; tofu is a budget-friendly protein alternative.

Add chicken broth to a saucepan over medium-high heat and bring to a boil.

Add thin soy sauce, salt, and sugar to the broth and stir.

While waiting for the broth to boil, whisk the eggs in a separate bowl and set aside.

Mix a little water with cornstarch in a bowl until there are no pockets of flour.

Once the broth is boiling, stir it in a clockwise direction to create a whirlpool effect.

Slowly pour in the whisked eggs while continuing to stir in the same direction to create long strands of egg.

Let the soup boil again after adding the eggs.

Optionally add sesame oil to the soup if desired.

Add the cornstarch mixture to the boiling soup and stir until the desired thickness is reached.

Turn off the heat and serve the soup in a bowl.

Garnish with chopped cilantro and green onions, and add black pepper on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens