A5. Egg Drop Soup Recipe

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

Once boiling, reduce heat to medium-low and simmer 5 minutes to infuse the ginger and garlic.

Stir in 2 tablespoons light soy sauce, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning; remember the cornstarch slurry will slightly mute flavors.

In a small bowl, whisk the 2 tsp cornstarch into 3 tbsp cold water until fully dissolved to make a slurry.

Bring the simmering broth up to a gentle simmer (not a rolling boil). Slowly whisk in the cornstarch slurry and continue simmering for 1–2 minutes until the broth slightly thickens and coats the back of a spoon. Reduce heat to low so the soup stays hot but not boiling.

Stir in 1 teaspoon sesame oil for aroma; keep the pot at a very gentle simmer (bubbles should be minimal).

In a medium bowl, crack the 4 eggs and add 2 tbsp cold water and 1/4 tsp salt. Whisk thoroughly until uniform and slightly frothy—this helps produce thin, silky ribbons.

Give the broth a quick stir to create a gentle whirlpool. Hold a fork or whisk in one hand and the bowl of eggs in the other.

Slowly pour the beaten eggs into the simmering broth in a thin, steady stream. For ribboned strands: pour from a low height while stirring the broth gently in one direction. For larger ribbons and clouds: pour from a slightly higher position without stirring.

Allow the eggs to set for 10–20 seconds, then gently stir once to distribute. Do not boil after adding eggs or they will break up too much.

Turn off the heat. Taste and adjust seasoning with additional soy sauce, salt, or white pepper as needed.

Ladle soup into bowls, garnish with sliced scallions and optional chopped cilantro. Add a few drops of sesame oil or a light grind of white pepper to each bowl to serve.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently (do not boil) to avoid overcooking the egg.