Egg Drop Soup Recipe

Measure and prep

Measure 6 cups low-sodium chicken broth and 1 cup water. Thinly slice about 1 tablespoon fresh ginger and mince 1 teaspoon garlic. Thinly slice green parts of 2 scallions and set aside separate whites and greens if using whites for more flavor.

In a small bowl, make the cornstarch slurry: whisk 2 teaspoons cornstarch with 3 tablespoons cold water until smooth; set aside.

Crack 3 large eggs into a medium bowl and lightly beat with a fork until yolks and whites are combined. Drizzle in 1 teaspoon sesame oil and mix — this helps the eggs form silky ribbons.

In a medium saucepan or pot over medium heat, add the chicken broth and water. Stir in sliced ginger and minced garlic.

Bring to a gentle simmer (small bubbles at the surface) — avoid a hard boil. Simmer for 4–5 minutes to infuse the broth with ginger and garlic.

Remove ginger slices if you prefer a clearer broth, or leave them for extra flavor.

Stir in 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon white pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning — broth should be savory and slightly peppery.

Give the cornstarch slurry a quick stir, then slowly pour it into the simmering broth while whisking gently. Continue to simmer for 1 minute until the broth slightly thickens and becomes silky. Reduce heat to low so the surface stays calm (no rolling boil).

Hold a fork or whisk in one hand and the bowl of beaten eggs in the other. Option A (thin ribbons): With the broth gently simmering and a spoon stirring a slow circular motion to create a gentle vortex, slowly drizzle the beaten eggs in a thin stream into the center of the vortex. Option B (cloudy / thicker ribbons): Pour the eggs more quickly in a steady stream without stirring the broth.

As the egg hits the hot broth it will set into silky ribbons or soft curds. Let it sit undisturbed for 10–15 seconds, then gently stir once to lift and distribute the ribbons. Do not over-stir or the eggs will break up too small.

Simmer on low for 30 seconds more just to finish cooking the eggs; avoid boiling.

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

Ladle the soup into bowls and garnish with sliced scallion greens, chopped cilantro and a sprinkle of toasted sesame seeds if using. Offer extra soy sauce or chili oil at the table.

Serve immediately while hot. Each serving is best enjoyed fresh — the eggs will continue to set if left standing.