Egg Drop Soup Recipe

Prepare aromatics

Peel and slice or smash the ginger into 1/8-inch slices. Smash the garlic cloves lightly with the flat side of a knife.

In a medium saucepan, combine the chicken broth and 1 cup water. Add the sliced ginger and smashed garlic. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a gentle simmer for 6–8 minutes to infuse the broth with ginger and garlic flavor.

Remove and discard the ginger slices and garlic pieces (or leave them in for stronger flavor if you prefer). Return broth to a low simmer.

Stir in the light soy sauce, 1 tsp salt, and 1 tsp white pepper. Taste and adjust seasoning—remember the soy adds saltiness, so be cautious.

Crack the eggs into a medium bowl and whisk lightly until the yolks and whites are just combined.

In a small cup, dissolve 1 tsp cornstarch into 2 tablespoons cold water to make a slurry; stir it into the beaten eggs. This helps eggs form silky ribbons and slightly thickens the broth.

Set the egg mixture aside while the broth simmers and season is adjusted. Keep a fork or chopstick nearby for swirling.

With the broth at a gentle simmer (not a rolling boil), remove the pan briefly from the heat and, using a spoon, stir the surface of the broth in one direction to create a slow whirlpool.

Slowly drizzle the egg mixture into the center of the whirlpool in a thin, steady stream. As you pour, continue to stir gently in the same direction with the spoon to create long silky egg ribbons. For finer threads, pour from a higher distance; for thicker ribbons, pour closer to the surface.

Return the saucepan to low heat and let the soup sit for 30–45 seconds without boiling so the eggs finish setting into tender ribbons.

Turn off the heat. Stir in 1 teaspoon sesame oil. Taste and adjust seasoning, adding up to 1/4 tsp additional white pepper if desired.

Ladle the soup into bowls and garnish with 2 tablespoons chopped scallions and 1 tablespoon chopped cilantro if using. Serve immediately.