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Restaurants›Japan Japanese & Chinese Diner›Egg Drop Soup Recipe

Egg Drop Soup Recipe

Name: Japan Japanese & Chinese Diners Egg Drop Soup Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups low-sodium chicken broth; 1 cup water; 1 tbs fresh ginger; 2 each garlic cloves, smashed; 1 tbs light soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp white pepper (or black), ground; 0.5 tsp salt; 2 tsp cornstarch; 2 tbs cold water (for slurry); 3 each large eggs; 1 tbs cold water (to beat eggs); 2 tbs scallions (green parts), thinly sliced; 2 tbs fresh cilantro leaves, optional; 0.5 tsp toasted sesame oil (for finishing); 0 to taste white pepper (additional, to taste); 0 to taste salt (additional, to taste)

Inspired by Japan Japanese & Chinese Diner

Time25m

Serves4

Classic comfort food featuring delicate egg strands in a light, flavorful chicken broth.

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Ingredients

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Soup base

6 cups low-sodium chicken broth

1 cup water

1 tbs fresh ginger

2 each garlic cloves, smashed

1 tbs light soy sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp white pepper (or black), ground

1/2 tsp Celtic sea salt

Thickener & eggs

2 tsp Cornstarch

2 tbs cold water (for slurry)

3 each Large eggs

1 tbs cold water (to beat eggs)

Finish & garnish

2 tbs scallions (green parts), thinly sliced

2 tbs fresh cilantro leaves, optional

1/2 tsp toasted sesame oil (for finishing)

0 to taste white pepper (additional, to taste)

0 to taste salt (additional, to taste)

Method

Soup base

Prepare aromatics and broth

Peel and thinly slice or lightly smash the ginger. In a medium stockpot, combine chicken broth, 1 cup water, sliced/smashed ginger, and smashed garlic cloves. Bring to a gentle simmer over medium heat.

Season broth

Once simmering, add light soy sauce, rice vinegar, sesame oil, 1 tsp ground white pepper, and 1/2 tsp salt. Taste and adjust seasoning gently — remember the eggs will mellow flavors.

Simmer

Lower heat to maintain a very gentle simmer. Let the broth simmer for 6–8 minutes so the ginger and garlic infuse the liquid.

Thickener & eggs

Make cornstarch slurry

In a small bowl, whisk 2 tsp cornstarch with 2 tbs cold water until smooth and no lumps remain. Set aside.

Prepare eggs

Crack 3 large eggs into a bowl, add 1 tbs cold water, and beat until just combined and slightly frothy. This helps create thin, delicate strands.

Thicken broth

With the broth at a gentle simmer, stir the cornstarch slurry once more and slowly pour it into the pot while stirring the broth in one direction. Continue simmering for 1 minute; the broth should slightly thicken and become glossy.

Create egg ribbons

Reduce heat so the liquid is at a very gentle simmer (not boiling). Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs in a thin stream, moving across the surface. For finer strands, drizzle continuously; for ribbons, pour in larger streams. After each pass, stir the broth gently in one direction with a fork to create silky egg ribbons. Let the eggs set for 10–15 seconds before stirring again.

Finish & garnish

Remove aromatics & adjust

Use a slotted spoon to fish out the ginger slices and any large pieces of garlic if desired. Taste and adjust seasoning with additional salt or white pepper as needed.

Serve

Ladle the hot soup into bowls. Drizzle 1/2 tsp toasted sesame oil over the top of the batch (or 1/8 tsp per bowl). Sprinkle sliced scallions and cilantro if using. Serve immediately.

Storage

Leftover soup can be refrigerated in an airtight container for up to 2 days. Note that egg texture will change on standing; gently reheat over low heat and stir to recombine before serving.