Egg Drop Soup Recipe

Name: Panda Cuisines Egg Drop Soup Recipe
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken broth (or vegetable broth); 1 cup water; 1 tbs fresh ginger, thinly sliced; 2 tsp low-sodium soy sauce; 1 tsp sesame oil; 1 tsp white pepper; 0.5 tsp salt; 3 count large eggs; 1 tsp cornstarch; 2 tbs cold water (for cornstarch slurry); 2 tbsp scallions (green parts), thinly sliced; 1 tbsp fresh cilantro leaves (optional); 0.5 tsp white or black sesame seeds (optional)

Inspired by Panda Cuisine

Time20m

Serves3

Cup or Bowl

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Ingredients

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Broth & Seasoning

4 cups low-sodium chicken broth (or vegetable broth)

1 cup water

1 tbs fresh ginger, thinly sliced

2 tsp low-sodium soy sauce

1 tsp Toasted sesame oil

1 tsp White pepper

1/2 tsp Celtic sea salt

Egg & Thickener

3 count Large eggs

1 tsp Cornstarch

2 tbs cold water (for cornstarch slurry)

Aromatics & Garnish

2 tbsp scallions (green parts), thinly sliced

1 tbsp fresh cilantro leaves (optional)

1/2 tsp white or black sesame seeds (optional)

Method

Broth & Seasoning

In a medium saucepan, combine the chicken broth and 1 cup of water. Add the thinly sliced ginger. Bring to a gentle simmer over medium heat.

Once simmering, stir in the soy sauce, sesame oil, white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning if desired (add up to 1/4 tsp more salt or 1/2 tsp more soy sauce for deeper flavor). Keep the broth at a gentle simmer — avoid a rolling boil.

Egg & Thickener

While the broth is warming, crack the eggs into a bowl and lightly beat until just combined.

Make cornstarch slurry

In a small cup, whisk the cornstarch into the 2 tablespoons of cold water until fully dissolved and no lumps remain.

When the broth is at a gentle simmer, stir in the cornstarch slurry. Simmer for about 30–60 seconds while stirring to slightly thicken the broth; it should become a touch silkier but still fairly fluid.

Turn the heat to low so the broth is at a very gentle simmer. Using a fork or chopsticks, stir the broth slowly in one direction to create a mild circular motion.

Slowly pour the beaten eggs in a thin steady stream into the moving broth. For ribboned eggs: pour continuously from one spot; for larger, cloud-like curds: pour while moving the bowl around. Do not stir vigorously after pouring. Let the eggs set for 10–20 seconds.

If desired, use a slotted spoon to gently lift and arrange the egg ribbons. Remove and discard the ginger slices with a slotted spoon (optional).

Finish & Garnish

Ladle the soup into cups or bowls while still hot.

Top each serving with the thinly sliced scallions and, if using, cilantro and a sprinkle of sesame seeds.

Serve immediately. Offer extra soy sauce or white pepper at the table for individual adjustment.