Egg drop soup always brings me back to those cozy family dinners when we’d order takeout on a rainy day. There’s something so comforting about its simplicity, yet it’s packed with flavor.

After many tries, I finally figured out how to recreate the magic of PF Chang’s Egg Drop Soup at home, and trust me, it’s easier than you’d think! 💛 If you’re craving something warm, quick, and delicious, let me walk you through it.

Ingredients You’ll Need

This soup uses minimal ingredients, making it perfect for a last-minute meal. Here’s what you’ll need to gather:

4 cups Chicken Stock (store-bought or homemade)
1 tablespoon Soy Sauce
1/2 teaspoon grated fresh Ginger
2 tablespoons Water
2-3 tablespoons Cornstarch
2 Eggs
2-3 Green Onions, chopped
Salt and freshly ground Black Pepper, to taste

How to Make Egg Drop Soup

1. Prepare Your Broth

Start by pouring 4 cups of chicken stock into a large pot. Add in 1 tablespoon of soy sauce and 1/2 teaspoon of freshly grated ginger for that irresistible flavor. 🥣
Place the pot over medium-high heat and bring it to a boil.

2. Thicken the Soup

While the broth is heating up, grab a small bowl or cup and combine 2 tablespoons of water with 2-3 tablespoons of cornstarch. Stir well until the cornstarch completely dissolves. Slowly pour this mixture into your boiling broth, stirring constantly. You’ll notice the soup thickening slightly—this is exactly what you want! Lower the heat to a simmer.

3. Create the Famous Egg Ribbons

Here’s the fun part! 🥚 In a small bowl, crack open 2 eggs and beat them until they’re frothy.
Once your soup is simmering, slowly pour the beaten eggs into the pot while stirring in one direction (this is key for getting those beautiful egg ribbons). The eggs will cook instantly in the hot broth, forming delicate strands.

4. Final Touches

Take the soup off the heat and sprinkle in your chopped green onions. This adds a burst of freshness that contrasts perfectly with the rich broth.
Finally, taste your soup and season it with salt and pepper to your liking. Serve hot and enjoy every comforting spoonful!

Helpful Tips

Cornstarch: You can adjust the amount of cornstarch based on how thick you like your soup. I usually go with 2 tablespoons for a lighter texture.
Eggs: Pour the eggs slowly while stirring. This ensures you get those perfect, delicate ribbons rather than large clumps.
Green Onions: These add a fresh bite, but if you’re not a fan, you can leave them out.

Serving and Storing

Egg Drop Soup is best served immediately while it’s still hot. If you have leftovers, you can store them in the fridge for up to 3 days. When reheating, do so gently over low heat to keep the eggs soft and delicate.

PF Chang’s Egg Drop Soup Recipe

A delicious and comforting PF Chang’s Egg Drop Soup made with chicken stock, soy sauce, fresh ginger, and ribbons of egg. It’s a quick and easy recipe perfect for a light lunch or dinner starter.

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Prep Time 5

Cook Time 10

Total Time 15

Course Soup

Cuisine Chinese, Asian

Servings 4 bowls

Calories 100 kcal

Ingredients

4 cups Chicken Stock store-bought or homemade
1 tablespoon Soy Sauce
½ teaspoon grated fresh Ginger
2 tablespoons Water
2-3 tablespoons Cornstarch
2 Eggs
2-3 Green Onions chopped
Salt and freshly ground Black Pepper to taste

Instructions

Pour chicken stock and soy sauce in a large cooking pot. Add ginger.
Place pot over medium-high heat and bring to a boil.
In a small bowl or cup, combine cornstarch and 2 tablespoons water. Stir until cornstarch dissolves. Slowly pour the cornstarch mixture into the stock until thickened a bit. Reduce heat to a simmer.
Break eggs into another small bowl. Beat until frothy.
Slowly pour eggs into simmering soup while stirring in one direction only. The eggs will spread out and look like ribbons.
Take soup off heat and add the green onions.
Taste and add salt and pepper, to taste.