Egg Drop Soup Recipe

Prepare and simmer

In a medium saucepan or pot, combine the chicken broth, water, sliced ginger, and smashed garlic. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Add soy sauce, rice wine (if using), white pepper, and the measured salt. Taste and adjust seasoning — remember final adjustments will be made after eggs are added.

Continue to simmer gently for 8–10 minutes to allow the ginger and garlic to infuse the broth. Keep the broth at a gentle simmer, not a rolling boil (vigorous boiling will break the egg ribbons).

Mix eggs

While the broth simmers, crack the eggs into a medium bowl. Add the 2 tablespoons cold water and 1 tsp cornstarch. The cornstarch helps stabilize the egg ribbons. Whisk until the mixture is smooth and slightly frothy.

Create egg ribbons

When the broth is simmering gently, remove and discard the ginger slices and the garlic clove with a slotted spoon if you prefer a clear broth. Reduce heat so the surface is only gently moving. Hold a fork or chopstick in one hand to stir the broth in a slow circular motion to create a vortex. With the other hand, slowly drizzle the egg mixture in a thin, steady stream along the inside edge of the pot, about 1–2 tablespoons at a time. As the eggs hit the hot broth they will set into thin ribbons.

Option for finer threads: for very thin strands, pour the eggs through a small sieve or use a fork to drizzle. For thicker ribbons, pour slightly faster. Do not stir vigorously after adding eggs — a single slow circular motion will shape them best.

Allow the eggs to set for about 20–30 seconds after finishing the pour, then stop the heat. The residual heat will finish cooking the eggs, keeping them tender.

Stir in the sesame oil and taste the soup. Adjust seasoning with additional salt or white pepper as needed.

Ladle the soup into bowls, scattering the thinly sliced scallions over each bowl as a garnish. Serve immediately while hot.