Easy Egg Drop Soup Recipe (Authentic 15-Minute Version)

Simmer and Season the Broth: Pour the 4 cups of chicken stock into a medium soup pot and bring to a gentle simmer over medium-high heat. Stir in the sesame oil, salt, sugar, white pepper, and optional MSG.

Add the optional turmeric or food coloring. Taste the broth and adjust the seasoning if needed.

In a small, separate bowl, whisk the 3 tablespoons of cornstarch and 1/3 cup of cold water together until the cornstarch is completely dissolved.

While stirring the simmering soup, slowly drizzle in the cornstarch slurry. Continue to stir constantly as you pour to prevent clumps. Let the soup simmer for another 1-2 minutes as the broth thickens into a silky consistency.

Use a ladle or spoon to stir the thickened soup in a steady circular motion, creating a gentle whirlpool.

While the soup is swirling, slowly drizzle the lightly beaten eggs into the pot in a very thin stream. The motion of the soup will instantly cook the eggs into delicate, wispy ribbons.

Turn off the heat. Ladle the hot soup into bowls and top with a generous sprinkle of freshly chopped scallions. Serve immediately.