P.F. Chang's Egg Drop Soup
This P.F. Chang's Egg Drop Soup recipe is a quick and easy way to enjoy restaurant-quality flavor at home, featuring a rich, savory broth with delicate, wispy egg ribbons. Made with simple pantry staples, this silky and comforting soup is the perfect cozy meal for any night of the week.
Equipment
- Medium saucepan - For heating the broth and cooking the soup.
- Whisk - For making the cornstarch slurry, blending the eggs, and stirring the soup.
- Small mixing bowl - For preparing the cornstarch slurry and whisking the eggs.
- Measuring cups and spoons - For measuring all ingredients accurately.
- Cutting board and knife - For slicing the green onions.
Ingredients
- 4 cups chicken broth - 960 ml, low-sodium recommended
- 2 large eggs - Whisked thoroughly
- 1 tablespoon soy sauce - 15 ml, use gluten-free if needed
- 1 teaspoon sesame oil - 5 ml
- 2 tablespoons cornstarch - 16 g
- 3 tablespoons water - 45 ml, for the cornstarch slurry
- 2 green onions - Thinly sliced, divided for garnish
- 0.25 teaspoon ground white pepper - 1 g
- salt - To taste
Instructions
- Thinly slice the green onions, whisk the eggs in a small bowl, and in another bowl, combine the cornstarch and water to make a slurry. Set all aside for quick access.
- In a medium saucepan over medium-high heat, combine the chicken broth, soy sauce, sesame oil, and ground white pepper. Bring to a gentle boil.
- Stir the cornstarch slurry and slowly pour it into the boiling broth while whisking constantly. Continue to stir for about 1-2 minutes until the soup thickens slightly.
- Reduce the heat to medium-low so the soup is at a gentle simmer. Slowly drizzle in the whisked eggs in a thin stream while stirring the soup in a circular motion. Simmer for 30 more seconds to set the ribbons.
- Season the soup with salt to taste. Stir in half of the sliced green onions, then remove from heat. Ladle into bowls and garnish with the remaining green onions.
Notes
- Use low-sodium chicken broth to prevent the soup from becoming too salty, as the soy sauce also adds sodium.
- Whisk the eggs thoroughly before adding them to the soup to ensure you get delicate, wispy ribbons instead of clumps.
- For the best egg ribbons, pour the eggs slowly into the soup while stirring the broth gently in a steady, circular motion.
- Do not skip the cornstarch slurry; it is essential for achieving the soup's signature silky and slightly viscous texture.
- To make this recipe vegetarian, simply substitute the chicken broth with a high-quality vegetable broth.
- Feel free to add more vegetables like 1/2 cup of cooked corn kernels, 1/2 cup of diced tofu, or 1/4 cup of sliced mushrooms for extra flavor and texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the egg ribbons from breaking apart.
- This soup is not recommended for freezing, as the egg ribbons can become grainy upon thawing and reheating.