PF Chang's Egg Drop Soup
This copycat PF Chang's Egg Drop Soup delivers the restaurant's signature silky, golden broth with tender egg ribbons, fresh ginger, soy sauce, and sliced green onions, all ready in just 15 minutes. A light cornstarch slurry gives the broth that slightly thickened, glossy texture that makes this soup so distinctive, and a finishing drizzle of toasted sesame oil adds a warm, nutty depth you won't get from most homemade versions.
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
Ingredients
For the Broth
- 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
For the Cornstarch Slurry
- 2 tbsp cornstarch use 3 tbsp for a thicker, more restaurant-style broth
- 2 tbsp cold water must be cold to prevent lumps
For the Egg Ribbons
- 2 large eggs lightly beaten; leave small streaks of yolk and white for better ribbons
To Finish
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 80kcalCarbohydrates: 8gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 95mgSodium: 650mgPotassium: 180mgSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!