Egg Drop Soup（bowl) Recipe

Name: Panda Cuisines Egg Drop Soup（Bowl) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken stock (or vegetable stock); 1 cup water; 1 tbs fresh ginger; 1 tsp garlic; 1 tbs light soy sauce; 1 tsp sesame oil; 1 tsp white pepper; 0.5 tsp salt; 2 count large eggs; 2 tbs cold water (to thin eggs); 1 tsp cornstarch; 2 tbsp scallions (green parts), thinly sliced; 0.25 tsp white pepper (optional extra); 0.5 tsp toasted sesame oil (optional drizzle)

Inspired by Panda Cuisine

Time20m

Serves1

Bowl size

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Ingredients

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Soup Base

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

1 cup water

1 tbs fresh ginger

1 tsp Garlic

1 tbs light soy sauce

1 tsp Toasted sesame oil

1 tsp White pepper

1/2 tsp Celtic sea salt

Egg Mixture

2 count Large eggs

2 tbs cold water (to thin eggs)

1 tsp Cornstarch

Finishes & Garnish

2 tbsp scallions (green parts), thinly sliced

1/4 tsp white pepper (optional extra)

1/2 tsp toasted sesame oil (optional drizzle)

Method

Soup Base

Prepare aromatics

Peel and thinly slice or smash the ginger to about 1 tablespoon minced/sliced. Mince the garlic into a small amount (about 1 tsp).

In a medium saucepan, add 4 cups chicken stock and 1 cup water. Add the sliced ginger and minced garlic.

Bring the stock to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and let it bubble gently for 4 minutes to infuse the aromatics.

Stir in 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper and 1/2 teaspoon salt. Taste and adjust seasoning as needed. Keep the broth at a gentle simmer (not a rolling boil) while you prepare the eggs.

Egg Mixture

In a small bowl, crack 2 large eggs and whisk lightly until yolks and whites are combined.

Add 2 tablespoons cold water and 1 teaspoon cornstarch to the eggs and whisk until smooth. The cornstarch gives a slightly silkier texture and helps the egg form ribbons.

To create thin ribbons, hold a fork or chopstick over the simmering broth and slowly drizzle the beaten egg in a thin, steady stream (about 1–2 tablespoons per second). Alternatively, you can slowly pour while stirring the soup gently in one direction to create thicker ribbons.

After all the egg is incorporated, let the soup simmer undisturbed for 15–20 seconds so the ribbons set, then turn off the heat. Do not boil once the egg has been added to avoid overcooking and breaking the ribbons.

Finishes & Garnish

Remove and discard the ginger slices if you prefer a clear broth, or leave them for extra flavor.

Ladle the soup into a bowl. Sprinkle the sliced scallions over the top, add an optional 1/4 teaspoon white pepper if you want more heat, and drizzle 1/2 teaspoon toasted sesame oil for fragrance.

Serve immediately while hot. Yields one generous bowl.