Egg Drop Soup Recipe

Prepare aromatics: peel a 1-tablespoon piece of fresh ginger and smash or slice it thinly. Lightly crush 1 garlic clove.

In a medium pot, combine 6 cups low-sodium chicken broth and 1 cup water. Add the prepared ginger and garlic.

Bring the broth to a gentle simmer over medium-high heat. Once simmering, reduce heat to maintain a steady gentle simmer (not a rolling boil). Simmer 5 minutes to infuse aromatics.

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon ground white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning — remember soy sauce adds saltiness so adjust sparingly.

Remove and discard the ginger and garlic pieces with a slotted spoon or strain the broth if you prefer a clear soup.

While the broth simmers, prepare the egg slurry: in a small bowl, crack 3 large eggs and whisk lightly until combined.

Add 2 tablespoons cold water and 1 teaspoon cornstarch to the eggs and whisk until smooth. The cornstarch helps the eggs set into silkier ribbons.

With the broth at a gentle simmer, stir the broth in one direction with a spoon to create a slow whirlpool. This helps form long ribbons.

Very slowly pour the egg mixture into the center of the whirlpool in a thin steady stream (use a fork or small ladle for more control). Do not pour all at once; pour about half, pause 10–15 seconds, then continue with the rest. As the eggs hit the hot broth they will instantly set into delicate streams and ribbons.

Let the soup simmer gently for another 30 seconds to 1 minute so the egg finishes cooking. Do not boil vigorously after adding eggs or the texture will become bubbly and coarse.

Turn off the heat. Stir in the thinly sliced scallions and, if desired, an extra 1/4 teaspoon white pepper for brightness.

Taste and adjust seasoning with additional soy sauce, salt, or a few drops of sesame oil if needed. Ladle into bowls and serve immediately with optional chili oil or more soy sauce on the side.