5-Min Egg Drop Soup Recipe: Better Than Takeout

Egg Drop Soup is one of the easiest and most comforting soups you can make at home. I’ve been making it since I was a kid, and to this day, everyone finishes every last drop! It’s savory, cozy, and ready in just 5 minutes—faster and better than takeout. Recipe Serves: 4 Cook time: 5 minutes Ingredients: 6 cups chicken stock ½ teaspoon sea salt 3 tablespoons cornstarch 9 tablespoons water 5 large eggs Pinch of white pepper Dash of sesame oil 2 tablespoons scallions, chopped Instructions 1. Prepare the eggs: Crack the eggs into a bowl and whisk until well combined. 2. Make the cornstarch slurry: In a separate bowl, mix the cornstarch with water. Whisk until smooth. 3. Cook the soup: In a pot over high heat, pour in the chicken stock and add the salt. Stir and bring to a simmer. Stir in the cornstarch slurry and continue stirring until the soup thickens and reaches a gentle boil. In a slow, circular motion, pour the beaten eggs into the soup. Let them set briefly, then gently stir. Add white pepper, sesame oil, and scallions. Serve hot! Tips &

notes Stock matters: A flavorful chicken stock makes a huge difference. Use homemade or a good quality store-bought version. Cornstarch: It helps thicken the soup and gives it a silky texture. It can be replaced with sweet potato starch or arrowroot starch. Egg ribbons: For thick egg ribbons, wait a moment before stirring. For thin ribbons, stir as you pour. Adjust seasoning: Taste before serving and adjust salt or pepper to your liking. Add-ins: Feel free to add corn, cabbage, carrots, or tofu to make it your own version!