This homemade egg drop soup is a Chinese restaurant copycat recipe that is so easy to make at home! It's ready in just 15 minutes and makes a fabulous appetizer.
Add the chicken broth to a large pot and place over medium heat. Bring it to a simmer.
Stir in the sesame oil, soy sauce, salt, and pepper and mix well.
Combine cornstarch with the water and stir well. Once the soup starts boiling, pour in the cornstarch slurry and stir the soup.
Lightly beat the eggs and before adding them to the soup, swirl the soup with a ladle in a circular motion. Slowly pour the eggs into it.
Cook the soup for a couple of minutes and serve with some freshly sliced scallions.
Video
Notes
TO STORE: Let the leftovers cool before storing them in an airtight container in the refrigerator for 2 to 3 days.TO REHEAT: Gently reheat the leftover soup in a saucepan over medium-low heat to avoid overcooking the eggs. You can also reheat it in the microwave in 15-second increments, stirring in between.