Egg Drop Soup Recipe

Prepare aromatics: peel and thinly slice or smash the ginger into 1/8-inch slices. Mince the garlic finely.

Combine the chicken broth and water in a medium saucepan (about 2 quart). Add the sliced ginger and minced garlic.

Bring the broth to a gentle simmer over medium heat. Once simmering, reduce heat to maintain a low simmer for 5 minutes to infuse the ginger and garlic.

After 5 minutes, remove and discard the ginger slices (optional) or leave them in for stronger flavor.

Stir in the soy sauce, sesame oil, white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning as needed, keeping in mind the cornstarch will slightly mellow flavors.

Make the cornstarch slurry: in a small bowl, combine 2 tsp cornstarch with 2 tbsp cold water and stir until fully dissolved and slightly opaque.

With the broth at a gentle simmer (not a rolling boil), slowly whisk the cornstarch slurry into the simmering broth. Continue stirring for about 1 minute until the broth slightly thickens and becomes slightly glossy.

Prepare the eggs

Crack the 3 large eggs into a bowl and lightly beat with a fork until yolks and whites are combined. For finer ribbons, beat thoroughly; for thicker ribbons, beat less.

Turn off the heat under the saucepan but keep the broth very hot (just below simmer). Holding a fork or chopsticks over the pot, slowly drizzle the beaten eggs in a steady thin stream into the hot broth while stirring the soup gently in one direction with a spoon to create long ribbons. Alternatively, for wispy threads, drizzle the eggs while stirring briskly in a circular motion.

Let the egg ribbons set for 20–30 seconds. They will cook almost instantly in the hot broth.

Taste the soup and adjust seasoning: add a pinch more salt or up to 1/4 tsp extra white pepper if desired.

Turn off any remaining heat. Stir in the thinly sliced scallions and drizzle 1/2 tsp toasted sesame oil over the top if using.

Ladle into bowls and serve immediately while hot.