Egg Drop Soup Recipe

Prepare aromatics

Peel and thinly slice or smash the garlic. Peel the ginger and slice into thin matchsticks or rounds about 1/8-inch thick.

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

Once boiling, reduce heat to maintain a gentle simmer. Stir in 1 tsp white pepper, 2 tsp soy sauce, 1 tsp sesame oil and 1/2 tsp salt. Simmer uncovered for 6–8 minutes to allow the aromatics to infuse the broth.

After simmering, taste and adjust seasoning: add up to 1 tsp more soy sauce or a pinch more salt if desired. Remove and discard ginger and garlic slices or leave in for more flavor (optional). Keep broth at a gentle simmer—small bubbles but not a rolling boil.

Crack the 3 eggs into a medium bowl and lightly beat until yolks and whites are combined and slightly frothy. This helps produce thin, even ribbons when poured into the soup.

In a separate small bowl, make the cornstarch slurry: whisk together 2 tsp cornstarch and 2 tsp cold water until smooth. Then whisk the 2 tbsp cold water into the beaten eggs to slightly cool them (this reduces the chance of cooking lumps when added to hot broth).

Temper and thicken: Once the broth is simmering and seasoned, stir the pot in one direction to create a gentle whirlpool. Slowly pour the cornstarch slurry into the simmering broth while stirring; this will slightly thicken the soup and give it a silky texture. Allow it to simmer for 30–45 seconds so the starch clears and thickens.

With the pot still on low simmer and the whirlpool maintained, very slowly drizzle the beaten eggs into the broth in a thin stream. For ribboned strands, pour from about 6–8 inches above the surface; for thicker silky ribbons, pour closer. Do not stir vigorously after adding eggs—just gently move the ladle in a circular motion if needed. The eggs will set almost instantly into delicate ribbons and wisps.

Let the soup sit off heat for 15–20 seconds to finish setting the egg ribbons, then stir gently once to distribute.

If using frozen corn, add it to the simmering broth before adding the slurry so it heats through (about 2–3 minutes). If using canned drained corn, you can add it when you add the slurry or immediately after the eggs set and heat just until warmed.

Taste the finished soup and adjust seasoning. Add up to 1/4 tsp additional white pepper for gentle heat. Remove from heat.

Ladle the soup into bowls and garnish each with the thinly sliced scallions and optional chopped cilantro. Finish with a light drizzle (about 1/4 tsp per bowl) of sesame oil if desired.