P.F. Chang's Egg Drop Soup (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Crack the eggs into a medium bowl and beat vigorously with a fork or whisk until completely smooth and no streaks remain, about 1 minute. Set aside at room temperature while preparing the soup.
2. 2Combine the cornstarch and cold water in a small bowl, stirring until the mixture is completely smooth with no lumps visible. This creates your thickening slurry. Set aside.
3. 3Pour the chicken broth into a large saucepan or stockpot over medium-high heat. Add the minced ginger and garlic, bringing the mixture to a rolling boil, about 4-5 minutes.
4. 4Stir in the soy sauce, rice vinegar, white pepper, and sugar. Reduce heat to medium so the broth maintains a gentle simmer rather than an aggressive boil.
5. 5Give the cornstarch slurry a quick stir to recombine, then slowly pour it into the simmering broth while stirring constantly in a circular motion. Continue stirring for 1-2 minutes until the soup thickens slightly and takes on a silky, glossy appearance.
6. 6Remove the pot from direct heat but keep on the warm burner. Hold a fork or chopstick over the pot and slowly drizzle the beaten eggs in a thin, steady stream while stirring the soup gently in one direction with your other hand. The eggs will form delicate, thin ribbons throughout the broth, about 30-45 seconds total.
7. 7Let the soup rest undisturbed for 30 seconds to allow the egg ribbons to set properly.
8. 8Drizzle the sesame oil over the surface and gently stir once to distribute the aromatic oil throughout. Taste and adjust seasoning with additional soy sauce or white pepper if desired.
9. 9Ladle the soup into warmed bowls and garnish generously with the sliced scallions, distributing them evenly across the surface for restaurant-style presentation.