PF Chang’s Egg Drop Soup | Easy Copycat Better-Than-Takeout Recipe

Most versions of egg drop soup fall short because the eggs clump or the broth tastes flat.

This PF Chang’s inspired egg drop soup is different.

It has a light but flavorful broth, delicate ribbons of egg, and just the right amount of seasoning.

It comes together quickly with pantry ingredients, making it a reliable recipe for busy weeknights or when you’re craving restaurant-style comfort food at home.

The Essence of Egg Drop Soup

Egg drop soup is known for its simplicity, but every detail matters.

A rich broth creates the foundation, while whisked eggs transform into silky ribbons as they swirl in the hot liquid.

The balance of salty soy sauce, fresh ginger, and crisp green onion makes it bright yet soothing.

It’s a dish that feels light but still deeply satisfying.

Choosing the Right Broth

The broth is the backbone of this recipe.

You can use homemade chicken stock for the richest flavor, but a high-quality store-bought version works just fine.

Low-sodium chicken stock is the best option because soy sauce adds saltiness, and you want to control the seasoning.

If you prefer a vegetarian version, you can substitute vegetable broth, though the flavor will be slightly lighter.

The Role of Soy Sauce and Ginger

A tablespoon of soy sauce deepens the flavor of the broth without overpowering it.

It brings a savory umami taste that pairs perfectly with chicken stock.

Fresh ginger adds brightness and warmth, cutting through the richness and making the soup taste clean and fresh.

If you don’t have fresh ginger, ground ginger can work in a pinch, though the flavor won’t be as vibrant.

Some cooks like to add a dash of sesame oil at this stage, but keeping it simple makes the soup closer to PF Chang’s classic style.

Creating the Perfect Texture

Cornstarch is the secret to that slightly thick, velvety consistency you recognize from restaurant egg drop soup.

By dissolving it in cold water before adding to the pot, you avoid clumps and get a smooth texture.

Start with two tablespoons of cornstarch, and adjust if you prefer a thicker soup.

The soup should feel light yet have enough body to hold the delicate egg ribbons.

This step makes the soup feel restaurant-quality rather than watery.

The Egg Ribbon Technique

The eggs are the most important part of this recipe.

Beat them until frothy in a separate bowl so they pour smoothly.

The trick is to stir the broth gently in one direction and slowly drizzle in the eggs.

This creates the classic silky strands that float beautifully in the soup.

If you pour too fast or stir chaotically, the eggs will clump instead of forming ribbons.

Patience and steady movement are key here.

Finishing with Green Onion

Once the eggs are cooked, the soup is taken off the heat.

Chopped green onions are added last so they keep their freshness and color.

They provide a mild onion flavor and a bit of crunch against the silky soup.

This garnish is small but makes a big difference in both taste and presentation.

Step-by-Step Method

Start by adding chicken stock, soy sauce, and ginger to a pot.

Bring the mixture to a boil over medium-high heat.

Dissolve cornstarch in a little water and whisk until smooth.

Slowly stir this into the hot broth until it slightly thickens.

Reduce the heat so the soup is simmering, not boiling hard.

In a separate bowl, beat the eggs until frothy.

Slowly drizzle them into the simmering broth while stirring gently in one direction.

Once the eggs form ribbons, remove the pot from the heat.

Add chopped green onions, taste, and adjust with salt or pepper.

Your soup is now ready to serve hot.

Tips for Success

For best results, always dissolve cornstarch in cold water before adding it to hot broth.

Keep your hand steady when pouring in the eggs to form thin ribbons instead of chunks.

If you prefer a stronger flavor, add an extra splash of soy sauce or a touch more ginger.

For a heartier meal, you can stir in shredded chicken or tofu before adding the eggs.

If you want more heat, a pinch of white pepper works beautifully without overwhelming the broth.

How to Serve

This egg drop soup works beautifully as a starter to an Asian-inspired dinner.

Pair it with fried rice, stir-fried vegetables, or dumplings for a complete meal.

It’s also perfect on its own when you want something light yet nourishing.

Because it cooks in under 20 minutes, you can prepare it fresh anytime.

It also makes a soothing dish when you’re under the weather, much like chicken soup.

Storing and Reheating

Egg drop soup is best enjoyed right after cooking.

The delicate egg ribbons tend to break down if left sitting too long.

If you do need to store it, refrigerate in a sealed container for up to two days.

Reheat gently over low heat, stirring slowly, but avoid bringing it back to a full boil.

Adding fresh green onions after reheating helps bring back brightness and freshness.

For longer storage, it’s better to freeze just the seasoned broth and add fresh eggs when reheating.

Variations to Try

Vegetable Egg Drop Soup works well with peas, corn, or mushrooms added to the broth before the eggs.

Spicy Egg Drop Soup can be made by adding chili oil or a spoonful of Sriracha.

Protein-Packed Egg Drop Soup includes shredded chicken or shrimp for extra substance.

Vegetarian Egg Drop Soup is simple when using vegetable broth and tofu as a protein substitute.

These small adjustments give you endless ways to adapt the basic recipe to your taste.

Nutritional Value

A serving of egg drop soup is naturally low in calories and high in protein.

One bowl typically has around 100–120 calories, depending on the stock used and whether you add extra ingredients.

The eggs provide protein, while the broth offers hydration and comfort.

This makes it an excellent option for anyone looking for a light but nourishing meal.

Frequently Asked Questions

Can I make this gluten-free? Yes. Use gluten-free soy sauce or tamari, and the recipe becomes fully gluten-free.

Can I use more eggs? Absolutely. Two eggs give a light texture, but you can use three for a richer, more filling soup.

Can I add vegetables? Yes. Mushrooms, peas, corn, or spinach are excellent additions if you want more texture and nutrients.

Can I make this vegetarian? Replace chicken stock with vegetable broth and keep the eggs, or substitute with silken tofu for a vegan-friendly option.

Why are my eggs clumping? This usually happens if the broth is boiling too hard or if you pour the eggs too quickly. Lower the heat and drizzle slowly while stirring in one direction.

Can I prepare the broth ahead of time? Yes. You can make the seasoned broth and refrigerate it, then heat it up and add the eggs just before serving.

What makes this different from PF Chang’s? This version uses the same core ingredients but lets you adjust thickness, saltiness, and extras to suit your taste.

This egg drop soup is proof that a restaurant-style dish doesn’t have to be complicated.

With just a few pantry staples and the right technique, you can recreate PF Chang’s classic soup in your own kitchen.

It’s quick, comforting, and endlessly adaptable, making it one of the best soups to master for both everyday cooking and special meals.