Egg Drop Soup Recipe

Prepare aromatics and heat broth

Peel and thinly slice the fresh ginger to yield about 1 tablespoon. Mince the garlic. In a medium pot, combine 6 cups low-sodium chicken broth and 1 cup water. Add the sliced ginger and minced garlic. Bring to a gentle simmer over medium heat.

Once simmering, stir in 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon white pepper and 1/2 teaspoon salt. Reduce heat to low–medium so the broth maintains a gentle simmer (not a rolling boil) while you prepare the egg mixture. Simmer for 4–5 minutes to infuse flavors.

Make cornstarch slurry and beat eggs

In a small bowl, whisk together 1 tablespoon cornstarch with 3 tablespoons cold water until smooth (no lumps). In a separate medium bowl, crack 3 large eggs and beat lightly until yolks and whites are combined. Stir the cornstarch slurry into the beaten eggs.

Create egg ribbons

Increase the broth heat so it is at a gentle simmer (small bubbles). Using a fork or fine whisk, stir the broth in one direction to create a slow vortex. Slowly pour the egg + slurry mixture in a thin steady stream (or in a few thin drizzles) into the moving broth. Do not pour all in one spot; move along the surface for even ribbons. After pouring, let the eggs sit undisturbed for 10–15 seconds, then stir gently once to break up large ribbons if desired.

Taste the soup and adjust seasoning: add up to 1/4 teaspoon more white pepper and additional salt if needed. Turn off the heat.

Drizzle 1/2 teaspoon sesame oil into the soup and stir gently. Remove and discard ginger slices if desired (they've already flavored the broth).

Ladle soup into bowls and garnish each with about 1 tablespoon chopped scallions. Serve immediately.