If you’ve ever ordered a bowl of PF Chang’s Egg Drop Soup at the restaurant and thought, “I need to make this at home,” you’re in good company.
This copycat recipe nails that signature silky, golden broth with tender egg ribbons, a hint of ginger, and fresh green onions floating on top.
It tastes exactly like the restaurant version but comes together in under 15 minutes with simple pantry ingredients you probably already have.
Whether you want a quick starter before dinner or a light, warming bowl on a cold weeknight, this soup delivers every single time.
If you love simple, comforting soups, you’ll also want to bookmark my Tomato Soup Recipe for another easy weeknight option.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This PF Chang’s Egg Drop Soup
This recipe is ridiculously fast to make. You can have a steaming bowl on the table in 15 minutes, start to finish.
It uses just a handful of everyday ingredients. No special grocery run needed.
The flavor is spot-on. The combination of chicken stock, soy sauce, and fresh ginger creates that unmistakable savory depth you get at the restaurant.
It’s naturally low in calories and light enough to enjoy as a starter or a snack any time of day.
Kids love it too. The soft egg ribbons and mild broth make it a crowd-pleaser even for picky eaters.
- Ready in just 15 minutes
- Uses simple pantry staples
- Authentic restaurant flavor at home
- Low calorie and light on the stomach
- Easy enough for total beginners
- Naturally gluten-free with a simple swap
You might also enjoy: Avgolemono Soup Recipe
Ingredients
You only need a few core ingredients to make this soup. The key is using good quality chicken stock since it forms the backbone of the entire dish.
- 4 cups chicken stock
- 1 tablespoon soy sauce (use tamari for gluten-free)
- 1/2 teaspoon freshly grated fresh ginger
- 2 to 3 tablespoons cornstarch
- 2 tablespoons cold water
- 2 large eggs, beaten
- 2 to 3 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon toasted sesame oil (optional, but recommended)
Read Also: Copycat Panera Broccoli Cheddar Soup Recipe
Kitchen Equipment Needed
You don’t need any fancy gear for this recipe. A medium saucepan and a couple of bowls are really all it takes.
- Medium saucepan
- Small mixing bowl
- Whisk
- Ladle
- Measuring cups and spoons
- Fine mesh strainer (optional, for straining stock)
- Fork or chopsticks (for beating eggs)
- Microplane or fine grater (for the ginger)
Recommended Products for This Recipe
These are products I personally reach for when making this soup. They make a genuine difference in the final result.
1. Swanson 100% Natural Chicken Broth
The broth you use matters more than almost anything else in egg drop soup.
A high-quality, low-sodium chicken broth gives you that clean, restaurant-style flavor without being overly salty.
I always keep a few cartons of this in my pantry for quick soups like this one.
2. Kikkoman Less Sodium Soy Sauce
This soy sauce has the perfect balance of umami without the overpowering saltiness that cheaper brands can bring.
A small splash goes a long way, and it’s one of the easiest ways to get that authentic Chinese restaurant flavor at home.
3. Kadoya Pure Sesame Oil
A tiny drizzle of toasted sesame oil at the end of cooking elevates this soup from good to restaurant-level great.
Kadoya is a well-respected brand that delivers a deep, nutty aroma without being too overpowering.
4. OXO Good Grips Silicone Ladle
A good ladle makes serving this soup so much easier without disturbing those beautiful egg ribbons you worked hard to create.
The OXO silicone version is heat-resistant, easy to clean, and won’t scratch your cookware.
Another great Asian-inspired option from the blog: Fried Rice Recipe
Step-by-Step Instructions: How to Make PF Chang’s Egg Drop Soup
1. Prepare Your Eggs and Cornstarch Slurry
- Crack 2 large eggs into a small bowl or liquid measuring cup.
- Beat the eggs lightly with a fork until the yolks and whites are just combined. You don’t want them fully homogenized, as small streaks create better egg ribbons.
- In a separate small bowl, whisk together 2 to 3 tablespoons of cornstarch with 2 tablespoons of cold water. Stir until completely smooth with no lumps. This is your slurry, and it’s what gives the broth that signature slight thickness.
- Set both bowls aside. Having these ready before you start heating the broth is important since the soup comes together quickly.
2. Build the Broth
- Pour 4 cups of chicken stock into a medium saucepan.
- Add 1 tablespoon of soy sauce to the stock.
- Add 1/2 teaspoon of freshly grated ginger. Fresh ginger makes a noticeable difference here. If you only have ground ginger, use 1/4 teaspoon as a substitute.
- Stir everything together with a whisk or spoon.
- Place the saucepan over medium-high heat and bring the broth to a full boil, stirring occasionally.
3. Thicken the Soup with the Cornstarch Slurry
- Once the broth is boiling, give the cornstarch slurry a quick stir since the cornstarch tends to settle at the bottom.
- Slowly pour the slurry into the boiling broth while stirring constantly with your other hand.
- Continue stirring for about 30 to 60 seconds until the broth thickens slightly and takes on a glossy appearance. It should coat the back of a spoon lightly. If you prefer a thicker soup, use 3 tablespoons of cornstarch. For a lighter broth, 2 tablespoons is enough.
- Reduce the heat to a gentle simmer. You don’t want a rolling boil when you add the eggs, or the ribbons won’t form properly.
4. Create the Egg Ribbons
- This is the most important step, so take your time with it.
- Use a spoon or chopstick to stir the simmering broth in one direction to create a slow, gentle swirl.
- While the broth is swirling, slowly pour the beaten eggs in a thin, steady stream from the bowl. Pour from a height of about 6 inches above the pot, which helps the eggs spread out into ribbons.
- Stir in only one direction as you pour. Never stir back and forth, as this will break the ribbons into small pieces instead of the long, silky strands you see at the restaurant.
- Let the eggs sit undisturbed for about 20 to 30 seconds before giving a final gentle stir. The eggs will puff up slightly and turn from translucent to opaque, creating those beautiful ribbons.
- Immediately remove the pot from the heat once all the eggs are set. Overcooking will make the eggs rubbery.
5. Season and Finish
- Add the thinly sliced green onions to the soup and stir gently.
- Taste the broth and adjust the seasoning. Add salt a little at a time since the soy sauce already adds sodium.
- Add freshly ground black pepper to taste.
- If using, add 1/2 teaspoon of toasted sesame oil and stir gently. This is optional but adds a beautiful nutty depth to the soup.
- Ladle into bowls and serve immediately while hot.
Read Also: Matzo Ball Soup Recipe
Tips for The Best PF Chang’s Egg Drop Soup
A few small techniques make the difference between a good egg drop soup and a truly restaurant-worthy one. These tips are the things most recipes don’t bother to tell you.
- Always use fresh ginger. Ground ginger works in a pinch, but freshly grated ginger gives the broth a brighter, more aromatic flavor that’s unmistakably like the restaurant version.
- Stir in one direction only when adding eggs. This is the single most important technique for getting long, silky ribbons instead of scrambled egg bits.
- Reduce the heat before adding the eggs. A rapid boil breaks egg ribbons apart. A gentle simmer is what you need.
- Beat the eggs lightly, not completely. Leaving tiny streaks of yolk and white in your egg mixture creates more visual variety and texture in the finished soup.
- Pour the eggs from a height. Holding the bowl about 6 inches above the pot allows the eggs to spread into thin ribbons as they hit the hot broth.
- Don’t skip the cornstarch slurry. This is what gives the broth that slightly thickened, glossy texture that distinguishes egg drop soup from a plain broth.
- Use good quality chicken stock. Since the broth is the star of this dish, a high-quality stock makes everything taste better.
- Add sesame oil at the end, not the beginning. Toasted sesame oil loses its aroma when cooked for too long. A drizzle at the very end keeps the flavor bright and nutty.
This soup pairs wonderfully alongside my Air Fryer Spring Rolls for a complete Asian-inspired meal at home.
Serving Suggestions
PF Chang’s Egg Drop Soup works as a standalone light meal or as a starter before a bigger main course.
It’s incredibly versatile and pairs naturally with other Asian-inspired dishes.
- Serve alongside Panda Express Orange Chicken for a full restaurant-style spread at home.
- Pair with Fried Rice for a simple, satisfying weeknight combination.
- Serve with Chinese Dumplings as a classic soup-and-dumpling pairing.
- Enjoy with Air Fryer Egg Rolls for a crispy, crunchy contrast to the silky soup.
- Serve as a light first course before Teriyaki Chicken Stir Fry.
- Top with extra green onions, a drizzle of sesame oil, and white pepper for a more elevated presentation.
Variations of PF Chang’s Egg Drop Soup
Once you’ve mastered the classic version, these variations are easy ways to switch things up and keep the recipe interesting.
- Add julienned carrots. PF Chang’s restaurant version includes julienned carrots. Add 1/4 cup of thinly sliced carrots to the broth during the simmering stage and cook for 2 to 3 minutes before adding the eggs.
- Spicy version. Add a teaspoon of chili garlic sauce or a pinch of white pepper and red pepper flakes to the broth for heat.
- Add shredded chicken. Stir in 1/2 cup of cooked, shredded chicken after the egg ribbons form for a heartier, more filling soup.
- Tofu egg drop soup. Add 1/2 cup of soft silken tofu cut into small cubes to the thickened broth before adding the eggs for a vegetarian boost.
- Corn egg drop soup. Add 1/2 cup of corn kernels (fresh, frozen, or canned) to the broth while it simmers. This is a popular variation that adds natural sweetness.
- Mushroom version. Add 1/2 cup of thinly sliced shiitake mushrooms to the broth and simmer for 5 minutes before proceeding with the slurry and eggs.
- Gluten-free swap. Replace soy sauce with an equal amount of tamari or coconut aminos to keep the recipe fully gluten-free.
Storage and Reheating
Egg drop soup stores reasonably well but is always best fresh since the egg ribbons can change texture over time. With a little care, leftovers still taste great the next day.
- Refrigerator: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended. The egg ribbons become rubbery and the texture of the broth changes significantly after thawing.
- Reheating on the stovetop: Pour the soup into a small saucepan and warm over low to medium heat, stirring gently. Do not let it come to a boil or the egg ribbons will toughen.
- Reheating in the microwave: Transfer to a microwave-safe bowl and heat in 30-second increments on medium power, stirring between each interval. Avoid high power settings which can overcook the eggs.
- Note on texture: The soup may thicken considerably after refrigeration. Add a splash of chicken stock when reheating to loosen it back to the right consistency.
Read Also: French Onion Beef Short Rib Soup Recipe
Nutritional Facts
The following nutritional information is an estimate per serving, based on a recipe that yields 4 servings. Actual values may vary depending on specific ingredients and brands used.
| Nutrition Per Serving (approx.) | |
|---|---|
| Calories | ~80 kcal |
| Protein | 5g |
| Carbohydrates | 8g |
| Fat | 3g |
| Sodium | 600–700mg |
| Fiber | 0g |
| Cholesterol | ~95mg |
This soup is naturally low in calories, making it a smart choice when you want something warm and satisfying without a heavy calorie load.
Using low-sodium chicken stock and reduced-sodium soy sauce significantly lowers the sodium content if that’s a concern for you.
Health Benefits of Key Ingredients
This isn’t just a delicious soup. Several of its core ingredients come with genuine nutritional benefits worth knowing about.
- Eggs: Eggs are one of the most nutrient-dense foods available. They’re packed with high-quality protein, choline (essential for brain health), vitamins B12 and D, and all nine essential amino acids. The whole egg, not just the white, contains the most nutrition.
- Ginger: Fresh ginger contains gingerol, a compound with powerful anti-inflammatory and antioxidant properties. It’s also well-known for settling the stomach, reducing nausea, and supporting digestive health.
- Chicken stock: A good homemade or quality store-bought chicken stock provides minerals like calcium, magnesium, and phosphorus. It’s warming, hydrating, and easy on the digestive system.
- Green onions: Green onions are a surprising source of vitamins K and C. They also contain antioxidant compounds and add a mild prebiotic benefit that supports gut health.
- Sesame oil: Toasted sesame oil contains healthy unsaturated fats and antioxidants like sesamol. Even a small drizzle adds flavor-boosting compounds without significantly increasing calories.
You might also enjoy: Spring Vegetable Soup Recipe
FAQs About PF Chang’s Egg Drop Soup
1. What makes PF Chang’s egg drop soup different from regular egg drop soup?
PF Chang’s version stands out for its silky, slightly thickened broth flavored with soy sauce and fresh ginger.
It also includes julienned carrots and sliced green onions, which add a touch of color and freshness that simpler versions sometimes skip.
2. How do you get long, silky egg ribbons instead of scrambled egg bits?
The trick is to stir the broth in one slow, circular direction and pour the beaten eggs in a thin stream from a height.
Never stir back and forth while adding the eggs. The swirling motion is what stretches the eggs into ribbons instead of breaking them up.
3. Can I make egg drop soup ahead of time?
You can, but it’s best enjoyed fresh. If you need to prep ahead, you can make the broth and cornstarch slurry in advance and store them separately.
Add and cook the eggs right before serving to keep the ribbons fresh and tender.
4. Is egg drop soup gluten-free?
The soup itself is naturally close to gluten-free, but traditional soy sauce contains wheat.
Simply swap the soy sauce for tamari or coconut aminos and the recipe becomes fully gluten-free.
Always check that your chicken stock is also gluten-free certified.
5. Can I use broth instead of stock in this recipe?
Yes, broth and stock work interchangeably here. Stock is generally richer and more full-bodied because it’s made with bones, while broth is lighter.
Either works well, but stock tends to give the soup a slightly deeper, more satisfying flavor.
PF Chang’s Egg Drop Soup
Ingredients
- 4 cups chicken stock about 950ml; use low-sodium for better control of seasoning
- 1 tbsp soy sauce use tamari or coconut aminos for gluten-free
- 1/2 tsp fresh ginger freshly grated; substitute 1/4 tsp ground ginger if needed
- 2 tbsp cornstarch use 3 tbsp for a thicker, more restaurant-style broth
- 2 tbsp cold water must be cold to prevent lumps
- 2 large eggs lightly beaten; leave small streaks of yolk and white for better ribbons
- 2 green onions 2-3 stalks, thinly sliced; about 2 tbsp
- 1/2 tsp toasted sesame oil optional but highly recommended; add at the very end off heat
- salt to taste; add sparingly as soy sauce already adds sodium
- freshly ground black pepper to taste
Equipment
- Medium saucepan
- Small mixing bowl For the cornstarch slurry
- Whisk
- Ladle For serving
- Measuring cups and spoons
- Fine-mesh strainer optional
- Fork or chopsticks For beating eggs
- Microplane or fine grater For grating fresh ginger
Method
- Lightly beat 2 large eggs in a small bowl, leaving slight streaks of yolk and white. In a separate bowl, whisk together the cornstarch and cold water until completely smooth with no lumps, then set both aside.
- Combine the chicken stock, soy sauce, and freshly grated ginger in a medium saucepan. Bring to a full boil over medium-high heat, stirring occasionally.
- Give the cornstarch slurry a quick stir, then slowly pour it into the boiling broth while stirring constantly. Cook for 30 to 60 seconds until the broth thickens slightly and looks glossy, then reduce heat to a gentle simmer.
- Stir the simmering broth in one slow circular direction to create a gentle swirl, then slowly pour the beaten eggs in a thin, steady stream from about 6 inches above the pot, continuing to stir in one direction only. Let the eggs set undisturbed for 20 to 30 seconds, then remove from heat.
- Stir in the sliced green onions and sesame oil (if using), then taste and adjust with salt and black pepper as needed. Ladle into bowls and serve immediately.
Nutrition
Notes
- Always stir in one direction only when adding the eggs. Stirring back and forth breaks the ribbons into small pieces instead of long, silky strands.
- Pour the eggs from about 6 inches above the pot to help them spread into ribbons as they hit the hot broth.
- Reduce the heat to a gentle simmer before adding the eggs. A rolling boil will break the ribbons apart.
- Use fresh ginger rather than ground for the most authentic flavor. Ground ginger works as a pinch substitute at 1/4 tsp.
- For a thicker, more restaurant-style broth, increase the cornstarch to 3 tablespoons.
- For a gluten-free version, substitute the soy sauce with an equal amount of tamari or coconut aminos.
- Add 1/4 cup of julienned carrots to the broth while it simmers for the full PF Chang’s restaurant presentation.
- Toasted sesame oil should always be added off heat at the very end. Cooking it for too long destroys the aroma.
- Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze as the egg ribbons become rubbery after thawing.
- When reheating, add a splash of chicken stock to loosen the broth, which thickens considerably in the fridge. Reheat gently over low heat or in the microwave on medium power.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This PF Chang’s Egg Drop Soup proves that restaurant-quality food doesn’t require a restaurant budget or kitchen skills.
It’s one of those recipes that feels deceptively fancy but couldn’t be simpler to pull off.
Once you make it at home, it’s hard to justify ordering it out. The fresh ginger, the silky egg ribbons, the glossy broth, it all comes together in a bowl that feels like a warm hug.
Give this recipe a try and let me know how it goes in the comments below.
Did you add carrots? Try the spicy version? I’d love to hear your take, so share it with me and drop a photo if you can.
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