Chinese Takeout Egg Drop Soup

A comprehensive guide to classic Chinese takeout egg drop soup at home! Egg drop soup is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you’ll be able to make takeout egg drop soup at home even better than any takeaway restaurant you’ve ever been to!

Download the full recipe document here:

Chinese Takeout Egg Drop Soup Recipe Document

Recipe

Basic Takeout Version:

Ingredients:

Water – 1 liter (1000 ml)

Lee Kum Kee Chicken Bouillon Powder (red can) – 4 tsp. (20 grams) 

or Chicken Bouillon Powder or canned chicken broth/stock

White Pepper – ⅛ tsp. (0.3 gram)

Kosher Salt – 1.5 tsp (4.2 grams)

Sugar – ¼ tsp (1 gram)

MSG – 1 tsp (2 grams)

Toasted Sesame Oil – 2-3 drops

Cornstarch – 2 tbsp (16 grams)

Water – 2 tbsp (30ml)

2 eggs + 1-2 tsp (5-10 ml) water, beaten

Directions:

1. Add water, chicken bouillon powder, all spices, and sesame oil to a pot over medium-high heat and bring to a light simmer, stirring to dissolve spices
2. Mix cornstarch and water and stir until it has the consistency of a liquid
3. Slowly drizzle in cornstarch slurry into the simmering broth
4. Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like. 
5. Lower heat until it’s just under a simmer, taste and adjust the seasoning
6. Beat eggs with 1-2 tsp water until thoroughly homogenous
7. Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
8. After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
9. Turn off the heat, taste, and adjust the seasoning again
10. Serve, garnishing with thinly sliced green onion

Notes: if you want to add vegetables, like corn, carrot, etc. – just simmer them in the water until they are done before adding the spices, cornstarch, and eggs. If you want the soup to appear more yellow, add a bit of turmeric when adding the other spices; typically about ½ to 1 tsp. Or add yellow food dye until you achieve the desired look. 

Enhanced Takeout Version:

Ingredients:

Water – 1 liter + 1 tbsp (1015 ml) 

Lee Kum Kee Chicken Bouillon Powder (red can) – 4 tsp. (20 grams) 

or Chicken Bouillon Powder or canned chicken broth/stock

Aromatics – typically scallion bottoms and ginger, or any combination of anything traditionally used in a stock or broth (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)

White Pepper – ⅛ tsp. (0.3 gram)

Kosher Salt – 1.5 tsp (4.2 grams)

Sugar – ¼ tsp (1 gram)

MSG – 1 tsp (2 grams)

Toasted Sesame Oil – 2-3 drops

Cornstarch – 2 tbsp (16 grams)

Water – 2 tbsp (30ml)

2 eggs + 1-2 tsp (5-10 ml) water, beaten

Directions:

1. Add water and aromatics (typically scallion bottoms and ginger) to a pot and bring to a simmer over medium-high heat, lower to just under a simmer, and steep aromatics for 30-45 minutes, remove aromatics from the pot
2. Add chicken bouillon powder, all spices, and sesame oil to the water, stirring to dissolve the spices
3. Mix cornstarch and water and stir until it has the consistency of a liquid
4. Slowly drizzle in cornstarch slurry into the simmering broth
5. Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like. 
6. Lower heat until it’s just under a simmer, taste and adjust the seasoning
7. Beat eggs with 1-2 tsp water until thoroughly homogenous
8. Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
9. After all eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
10. Turn off the heat, taste, and adjust the seasoning again
11. Serve, garnishing with thinly sliced green onion

Homemade “From Scratch” Version:

Ingredients:

Basic Chinese chicken stock – 1 liter + 1 tbsp (1015 ml)

Aromatics – typically scallion bottoms and ginger, or any combination of anything traditionally used in a stock or broth (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)

Salt, to taste

White Pepper, to taste

MSG (optional), to taste 

Cornstarch – 2 tbsp (16 grams)

Water – 2 tbsp (30ml)

2 egg yolks + splash of water

2 egg whites + splash of water

Chinese black vinegar (Chinkiang, Zhenjiang)

Directions:

1. Add broth to a pot over medium-high heat and bring to a simmer. Lower heat to just under a simmer and steep aromatics (typically scallion bottoms and ginger) for 30-45 minutes.
2. Remove aromatics from the pot and season with salt, white pepper, and MSG (if desired).
3. Mix cornstarch and water and stir until it has the consistency of a liquid
4.  Slowly drizzle in cornstarch slurry into the simmering broth
5. Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like. 
6. Lower heat until it’s just under a simmer, taste and adjust the seasoning
7. Whisk egg yolks and eggs whites (separately) with a splash of water each
8. Slowly pour the egg yolks into the broth in a very thin stream while gently stirring the broth
9. Slowly pour the egg whites into the broth in a very thin stream while gently stirring the broth
10. After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
11. Turn off the heat, taste, and adjust the seasoning with Chinese black vinegar, salt, and white pepper – serve. 

Basic Chinese chicken stock:

Ingredients:

2-3 chicken carcasses (or any combination of chicken parts, rotisserie chicken bodies, etc.)

Ginger, sliced – a small handful

3-5 Scallion bottoms (the white and light green parts) 

[note: you can also use any combination of aromatics in lieu of the ginger and scallion bottoms. Anything you would traditionally use in a stock or broth: (garlic, onion, carrot, celery, mushrooms, white, Szechuan, or black peppercorns)]

Directions:

1. If using raw chicken – bring a large pot of water to a boil over high heat. 
2. Add chicken and blanch for 2 minutes 
3. Remove chicken from pot and discard water 
4. Allow blanched chicken to cool slightly and wash under cold running water to remove any scum or congealed blood
5. Wash out the pot to remove any scum
6. Add blanched chicken to cleaned pot and cover with cold water (about 1-2 inches above chicken)
7. Add a small handful of sliced ginger and 3-5 scallion bottoms
8. Bring to a very light simmer and lower to heat until you see bubbles lazily popping up lightly
9. Cook for 2-6 hours (or longer, if desired), skimming the surface if any scum arises
10. Strain broth through a fine mesh strainer
11. Cool broth down and refrigerate overnight
12. Remove any fat from surface and store fat in containers in the fridge for 3-4 days, or freeze or up to 6 months

Wonton strips:

Ingredients:

Wonton wrappers

Neutral oil, for fryings

Directions:

1. Heat oil to 360F/180C
2. Slice wonton wrappers into roughly ½ inch strips
3. Fry wonton strips until just under the desired color (they will continue to darken after being taken out of the oil)
4. Remove to a plate covered in paper towels, season with salt, and allow to cool before using

Amazon ingredient affiliate links:

Lee Kum Kee Chicken Bouillon: https://geni.us/lOlFFM

Knorr Asian Chicken Bouillon: https://geni.us/aSJ3a

Lee Kum Kee Mushroom Bouillon: https://geni.us/EzhEtGC

Diamond Brand Kosher Salt: https://geni.us/PiO2h

Sesame Oil: https://geni.us/CgNP

White Pepper: https://geni.us/ZMEiegw

MSG: https://geni.us/KdPpBj

Cornstarch: https://geni.us/NTH4v4

Turmeric: https://geni.us/JE8bYiW

Food Coloring: https://geni.us/BQVAtI

Chinese Black Vinegar: https://geni.us/6inQZ

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com