Chinese Takeout Egg Drop Soup
Chinese takeout egg drop soup made with chicken bouillon powder, a five-seasoning blend of salt, white pepper, MSG, sugar, and toasted sesame oil, thickened with a cornstarch slurry for that signature viscosity. The technique produces wispy, cloudlike egg ribbons by streaming beaten eggs into gently simmering broth. Reverse-engineered from the seasoning ratios and methods used in actual takeout kitchens. Ready in under 10 minutes with pantry ingredients.
Servings 4 servings
Calories 80kcal
Equipment
- 1 All-Clad Saucepan or any medium pot
- 1 Whisk or fork/chopsticks
- 1 Mixing bowls for slurry and eggs
- 1 Deli Containers for storage
Ingredients
Broth
- 1 liter water
- 4 tsp Asian chicken broth red can with MSG; or any chicken bouillon
Seasoning
- 1.5 tsp kosher salt
- 1/8 tsp white pepper
- 1 tsp MSG
- 1/4 tsp sugar
- 2-3 drops toasted sesame oil
Cornstarch Slurry
- 2 tbsp cornstarch
- 2 tbsp water cold
Eggs
- 2 eggs
- 1-2 tsp water for thinning
Garnish
- 1-2 green onions thinly sliced
Instructions
Season the Broth
- Add 1 liter of water and 4 teaspoons of chicken bouillon powder to a pot over medium-high heat. Stir to dissolve the bouillon and bring to a light simmer.
- Add 1.5 teaspoons kosher salt, 1/8 teaspoon white pepper, 1 teaspoon MSG, 1/4 teaspoon sugar, and 2-3 drops of toasted sesame oil. Stir to combine. Taste the broth and adjust the seasoning. It should taste like a well-seasoned chicken soup.
Thicken with Cornstarch
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until it becomes a smooth liquid. It will resist at first because cornstarch mixed with water is a non-Newtonian fluid. Just keep stirring for a few seconds.
- Bring the seasoned broth back to a simmer. Give the slurry one more stir (it settles quickly), then slowly drizzle it into the broth while stirring. Let it simmer for 1-3 minutes to thicken. The broth should have some body and lightly coat a spoon, but not be as thick as gravy. If it's too thick, add a splash of water. If too thin, mix another tablespoon each of cornstarch and water and drizzle that in.
Add the Eggs
- Beat 2 eggs with 1-2 teaspoons of water until completely homogeneous. You should not see any distinct whites. The added water thins the eggs for a finer pour.
- Lower the heat until the broth is just under a simmer. You do not want it boiling, as this will curdle the eggs too quickly and make them tough. Give the broth a gentle stir in one direction.
- In a very thin stream, slowly pour the beaten eggs into the broth while continuing to stir gently in the same direction. Stirring in one direction creates longer, more delicate ribbons. Do not stir too vigorously or it will break the eggs into small pieces and cloud the soup.
- After all the eggs have been added, let them simmer gently for 1-2 minutes to ensure they are thoroughly cooked. Taste and adjust the seasoning one final time. Garnish with thinly sliced green onion and serve.
Video
Notes
For a more yellow soup: Add 1/2 to 1 teaspoon of turmeric with the other seasonings for a natural golden color. For a brighter neon yellow, add a few drops of yellow food dye just before streaming in the eggs. Both are purely cosmetic and don't affect the flavor in any meaningful way.
Enhanced version with aromatic broth: Start with 1 liter plus 1 tablespoon of water. Add sliced ginger (lightly smashed with the back of a knife) and green onion bottoms. Simmer just under a boil for 30-45 minutes. Remove the aromatics, then add bouillon and proceed as normal. Do not substitute ginger powder. It makes the soup unpleasantly spicy.
From-scratch version: Replace the water and bouillon with 1 liter of homemade Chinese chicken stock (blanch 2-3 chicken carcasses, rinse, then simmer in fresh water with ginger and scallions for 2-6 hours). Season with just salt and white pepper. For a more refined egg technique, separate the yolks and whites, beat each with a splash of water, and stream them in one at a time. Finish with a splash of Chinese black vinegar.
Adding vegetables: Corn is the most common addition at takeout restaurants. Add vegetables to the broth and simmer until tender before adding the cornstarch slurry and eggs. Carrots, peas, mushrooms, and baby corn all work well.
Crispy wonton strips: Heat oil to 360°F/180°C. Slice wonton or egg roll wrappers into 1/2-inch strips. Fry until just under your desired shade of golden (they darken after removal). Drain on paper towels and season with salt.
Storage: Store broth without eggs in the fridge for 3-4 days or freeze for up to 6 months. Do not freeze the soup with eggs already in it. Reheated eggs turn rubbery. Reheat the broth and stream in fresh beaten eggs when ready to serve.
Cornstarch slurry troubleshooting: Always stir the slurry immediately before adding to the broth, as it settles within seconds. Always have the broth moving when you add the slurry to prevent clumping. Add the slurry gradually. You can always thicken more, but you can't un-thicken without diluting the flavor.
Why sugar in a savory soup? A small amount of sugar rounds out the salinity of the other seasonings. This is standard across Chinese takeout cooking, especially in dishes adapted for an American palate. It will not make the soup taste sweet at this amount.
Nutrition
Calories: 80kcal