Egg Drop Soup Recipe

Prepare aromatics

Peel and thinly slice the fresh ginger into 3–4 thin slices. Mince the garlic cloves. Separate scallion whites from greens if using whites for extra flavor (we used just greens in ingredients).

In a medium-to-large saucepan, combine 6 cups chicken broth and 1 cup water. Add the ginger slices and minced garlic. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and simmer 4–5 minutes to allow the ginger and garlic to infuse the broth.

Stir in 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper and 1/2 teaspoon salt. Taste and adjust seasoning — add more soy sauce or white pepper if needed. Keep the broth at a gentle simmer (small bubbles), not a rolling boil.

Make the cornstarch slurry: in a small bowl whisk together 2 tablespoons cornstarch with 3 tablespoons cold water until fully dissolved and smooth with no lumps.

Make the egg mixture: crack 3 large eggs into a separate bowl and lightly beat until the yolks and whites are combined. Stir in 3 tablespoons cold water — this thins the eggs for silky ribbons.

Bring the simmering broth back to a gentle simmer. Slowly pour the cornstarch slurry into the simmering broth while stirring the soup in one direction (a steady gentle swirl). Continue to simmer for 1 minute until the broth slightly thickens and becomes glossy.

With a fork or chopsticks, create a gentle circular motion in the pot so the liquid is moving in one direction. Reduce heat to low so the broth is just bubbling gently. Slowly drizzle the beaten egg mixture into the simmering broth in a thin steady stream. As you drizzle, continue stirring the soup in the same circular direction to create long silky egg ribbons. For finer threads, pour in a more continuous thin stream; for larger ribbons, pour in slightly thicker stream and reduce stirring.

After pouring all the eggs, let the soup sit for 15–20 seconds, then gently stir once to break up any large clumps. Do not over-stir or boil — the eggs should set into delicate ribbons.

If using frozen peas or corn, add 1/2 cup to the soup just before or immediately after adding the egg so they heat through (30–60 seconds).

Taste and adjust seasoning. Add additional soy sauce or a pinch of salt or white pepper if desired.

Ladle soup into bowls. Garnish with thinly sliced scallion greens (3 tablespoons) and optional cilantro leaves. Drizzle a few drops more of sesame oil if desired. Serve immediately.