PF Chang's Egg Drop Soup Recipe (Easy Copycat)
Ingredients
Directions / Instructions
Why You'll Love This PF Chang's Egg Drop Soup
PF Chang's Egg Drop Soup is known for its silky egg ribbons, rich golden broth, and delicate balance of savory flavors. This homemade copycat recipe recreates the restaurant favorite using simple pantry ingredients while delivering the same comforting texture and authentic taste.
The combination of chicken broth, fresh ginger, sesame oil, white pepper, and gently swirled eggs creates a light yet satisfying soup that's perfect as an appetizer or quick lunch. Best of all, it comes together in less than 20 minutes.
Ingredients
- 4 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- ½ teaspoon white pepper
- ½ teaspoon salt (adjust to taste)
- 2 green onions, thinly sliced
- ¼ teaspoon turmeric (optional, for a golden color)
Instructions
1. Heat the Broth
In a medium saucepan, combine the chicken broth, ginger, soy sauce, white pepper, turmeric (if using), and salt. Bring to a gentle simmer over medium heat.
2. Thicken the Soup
Whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the simmering broth and cook for 2 to 3 minutes until slightly thickened.
3. Create the Egg Ribbons
Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring the broth in one direction with a spoon or chopsticks. This creates delicate silky egg ribbons.
4. Finish
Remove the soup from the heat and stir in the sesame oil.
5. Garnish and Serve
Ladle into bowls and garnish with sliced green onions before serving immediately.
Expert Tips
Pour the eggs in a slow, thin stream while gently stirring to create long, silky ribbons. Use white pepper rather than black pepper for authentic restaurant flavor. Avoid boiling the soup after adding the eggs to keep them tender and delicate.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat without boiling to preserve the texture of the egg ribbons. Freezing is not recommended, as the eggs may become rubbery after thawing.
Serving Suggestions
Serve alongside lettuce wraps, spring rolls, dumplings, fried rice, lo mein, orange chicken, Mongolian beef, sesame chicken, steamed rice, or vegetable stir-fry for a complete Chinese-inspired meal.
Recipe Variations
Add sweet corn for a classic Chinese-style variation, stir in mushrooms or tofu for extra protein, or finish with a few drops of chili oil for gentle heat. A splash of rice vinegar adds brightness, while spinach or baby bok choy makes the soup even more nutritious.
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