Egg Drop Soup Recipe

Infuse broth

In a medium saucepan, combine 6 cups chicken broth, 1 cup water, 1 tablespoon thinly sliced or grated fresh ginger, and 2 teaspoons minced garlic. Place over medium-high heat and bring to a gentle simmer.

Add 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1/2 teaspoon salt to the simmering broth. Taste and adjust salt or soy sauce as needed. Keep the broth at a gentle simmer (small bubbles) — do not boil vigorously.

In a small bowl, whisk 2 teaspoons cornstarch with 2 tablespoons cold water until smooth to make a slurry. Set aside.

Crack 3 large eggs into a separate bowl and lightly beat them with a fork until yolks and whites are combined. For extra silky ribbons, you can strain the beaten eggs through a fine sieve into another bowl to remove chalazae and larger bits of white.

Bring the seasoned broth back to a gentle simmer. Stir the slurry once more (it may settle) and slowly pour it into the simmering broth while stirring the broth in one direction (use a wooden spoon or spatula). Continue to simmer for 1 minute until the broth slightly thickens and becomes glossy.

Reduce heat to low–medium so the surface is gently simmering. With one hand, hold a fork or whisk and stir the broth in a slow circular motion to create a gentle vortex. With your other hand, slowly drizzle the beaten eggs in a thin steady stream into the moving broth. For thicker ribbons, drizzle more slowly; for finer threads, drizzle faster. Do not stir vigorously after adding eggs—let them set for 10–20 seconds, then gently stir once to incorporate.

Turn off the heat and let the soup sit for 30 seconds to finish setting the egg ribbons. If you prefer slightly firmer egg, keep the heat on low for another 30 seconds before removing from heat.

Stir in 2 tablespoons thinly sliced green onion and optional 2 tablespoons chopped cilantro. Taste and adjust seasoning with additional salt or soy sauce if needed.

Ladle soup into bowls and finish with a small drizzle (about 1/4 teaspoon each bowl) of sesame oil and an optional sprinkle of 1/2 teaspoon sesame seeds. Serve immediately.