Egg Drop Soup Recipe

Prepare and simmer broth

In a medium saucepan, combine 4 cups chicken broth and 1 cup water. Add the thinly sliced ginger and the smashed garlic clove (if using). Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let simmer uncovered for 5 minutes to infuse the broth with ginger flavor.

After simmering, remove and discard the ginger slices and garlic clove (or leave them if you prefer stronger flavor). Keep the broth at a gentle simmer (small bubbles), not a rolling boil.

While the broth is simmering, stir in 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon salt, and 1 teaspoon chicken bouillon powder (if using). Taste the broth and adjust seasoning — it should be savory but not overly salty. Keep at a gentle simmer.

Mix eggs

In a medium bowl, crack 3 large eggs and beat lightly with a fork until yolks and whites are combined. Add 2 tablespoons cold water and, if using, 1 teaspoon cornstarch dissolved into that water. Whisk until smooth. The water makes the eggs silkier and the cornstarch gives a slightly thicker body to the soup.

Create egg ribbons

With the broth at a gentle simmer, reduce heat to low so the surface is only barely moving. Using a fork or chopsticks, stir the broth in one direction to create a gentle whirlpool. Slowly drizzle the beaten egg mixture in a thin, steady stream into the center of the whirlpool. As the egg cooks instantly, let ribbons form. For thinner ribbons, drizzle more slowly; for wider ribbons, pour a bit faster.

After all the egg is added, turn off the heat and let the soup sit for 30 seconds to 1 minute — residual heat will finish cooking the eggs and keep them tender. Do not boil after adding egg or the texture will become rubbery.

Taste and adjust seasoning (add more salt or soy sauce if needed). Ladle the soup into bowls.

Sprinkle 2 tablespoons thinly sliced scallions and 1 tablespoon cilantro leaves over the top. Add a few pinches of white pepper to taste and a light drizzle (optional) of sesame oil for aroma.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently without boiling to avoid overcooking the egg.