Egg Drop Soup Recipe

Prepare aromatics

Peel and thinly slice or smash the fresh ginger to yield about 1 tablespoon. Mince the garlic until fine. These will flavor the broth.

In a medium soup pot, combine the chicken broth and 1 cup of water. Add the sliced ginger and minced garlic. Bring the liquid to a gentle simmer over medium heat.

Once simmering, stir in the light soy sauce, white pepper and 1/2 teaspoon salt. Taste and adjust seasoning — reduce salt if your broth is already salty. Keep the broth at a gentle simmer (not a rolling boil) while you prepare the eggs.

If using frozen peas/corn, add them to the simmering broth now so they heat through (about 2–3 minutes).

Crack the 4 large eggs into a medium bowl and whisk lightly until yolks and whites are just combined.

Add 2 tablespoons cold water and 1 teaspoon cornstarch to the eggs and whisk until smooth. The water and cornstarch thin the eggs slightly and give a silky texture to the ribbons. Stir in 1/2 teaspoon sesame oil for flavor.

When the broth is at a steady simmer (small bubbles but not vigorously boiling), reduce heat slightly so it is gentle. Hold the bowl of beaten eggs in one hand and a fork or chopstick in the other to stir the broth to create a slow whirlpool.

Slowly drizzle the egg mixture into the center of the simmering broth in a thin stream. As you pour, continue to stir the broth gently in one direction to form long, silky ribbons. For finer ribbons, pour thinner and stir more steadily; for thicker ribbons, pour slightly faster and stir less.

Allow the eggs to set for 10–20 seconds without stirring, then stop stirring and let the soup sit off heat for 20–30 seconds so the eggs finish cooking in residual heat. Do not boil after adding eggs or they will become rubbery.

Taste the soup and adjust seasoning with additional soy sauce, white pepper, or a pinch of salt if needed.

Ladle the soup into bowls and sprinkle the sliced scallions over each bowl. Add cilantro and sesame seeds if using.

Serve immediately while hot. Optionally drizzle a few drops of additional sesame oil at serving for aroma.