10-Minute Egg Drop Soup Recipe (Restaurant-Style Silky Ribbons)

Place the eggs in a measuring cup with a spout.

Add 1/2 teaspoon of cornstarch and one tablespoon of water to the eggs and whisk until the cornstarch is fully dissolved.

Set this mixture aside.

If using chicken bouillon, combine it with water.

Add the chicken broth to a medium-sized pot and season it with white pepper, turmeric powder, kosher salt, and the white parts of the scallions.

Bring the broth to a simmer over medium-high heat.

In a small bowl, combine the cornstarch and cold water, stirring until completely smooth.

Once the soup reaches a simmer, lower the heat to medium.

Slowly pour the cornstarch slurry into the pot while stirring the broth constantly.

Continue to stir for 1-2 minutes until the soup thickens slightly.

Once the soup has a silky, slightly thickened consistency, reduce the heat to medium-low.

Begin stirring the broth in a slow, circular motion to create a gentle whirlpool.

While stirring, simultaneously and very slowly drizzle the beaten egg mixture in a thin stream into the pot.

Take your time; the slower you pour, the finer the ribbons will be.

Turn off the heat completely.

Gently stir in the sesame oil.

Taste the soup and adjust the seasoning with more salt or white pepper if needed.

Garnish with the reserved green scallion rounds, fresh cilantro, or chives if desired.

Enjoy immediately while hot.