Egg Drop Soup Recipe

Prepare aromatics

Peel and thinly slice or grate the fresh ginger. Mince the garlic. Set aside.

In a medium saucepan (2-3 quart), combine 6 cups chicken broth and 1 cup water. Add the prepared ginger and minced garlic.

Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer. Simmer for 6–8 minutes to infuse the ginger and garlic flavors.

Stir in 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1 teaspoon salt. Taste and adjust seasoning as needed (add more soy sauce for saltiness or a pinch more white pepper for heat). Keep broth at a gentle simmer (not a rolling boil).

While the broth simmers, whisk the 3 large eggs in a small bowl until uniform. Add 2 tablespoons cold water and whisk to slightly thin the eggs — this helps produce finer egg ribbons.

In a separate small cup, combine 2 teaspoons cornstarch with 2 tablespoons cold water and stir to make a smooth slurry with no lumps.

Slowly stir about 1/2 cup of the hot broth into the cornstarch slurry to temper it, then pour the slurry back into the simmering pot while stirring. This will slightly thicken the broth to a silky consistency. Allow to simmer for 1 minute until the broth clears and thickens slightly.

Reduce heat so the broth is at a gentle simmer (small bubbles). Hold the whisk or a fork in one hand and a spoon in the other (optional) to control egg ribbons.

Slowly pour the beaten eggs in a thin, steady stream into the simmering broth while stirring the broth gently in a single direction with a fork or chopstick. Continue to stir gently as you pour to create thin, delicate strands of cooked egg. For thicker ribbons, stop stirring halfway through pouring.

Once all the egg is added, let the soup sit on low heat for 30 seconds to finish cooking the egg. Do not boil vigorously after adding the egg or the ribbons will break up and become tough.

Turn off the heat. Stir in the thinly sliced scallion greens and optional chopped cilantro.

Ladle soup into bowls. Finish each bowl with a light drizzle (about 1/4 teaspoon) of toasted sesame oil and a pinch of white pepper. Adjust salt or soy sauce to taste if needed.

Serve immediately while hot. Provide extra scallions, white pepper, or soy sauce at the table for individual adjustment.