Egg Drop Soup Recipe

Grate and mince

Peel and finely grate the fresh ginger to yield about 1 teaspoon grated (or mince very finely). Mince the garlic if using fresh rather than garlic powder.

Make cornstarch slurry

In a small bowl, whisk the cornstarch with 2 tablespoons cold water until fully dissolved and set aside. This will slightly thicken the broth and help the egg ribbons hold shape.

Beat eggs

Crack the 3 large eggs into a medium bowl and lightly beat until yolks and whites are combined. Keep a fork or chopsticks nearby for drizzling.

In a medium saucepan or pot, combine 6 cups low-sodium chicken broth and 1 cup water. Add the grated ginger, minced garlic, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon white pepper, and 1/2 teaspoon salt. Stir to combine.

Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce heat to maintain a steady simmer. Taste and adjust seasoning: add up to another 1/2 teaspoon soy sauce or a pinch more salt if needed.

Whisk the reserved cornstarch slurry once more (it may settle) and slowly pour it into the simmering broth while stirring gently. Continue to simmer for 1 minute; the broth should become slightly glossy and coat the spoon.

With the broth at a gentle simmer (not a raging boil), position the pot so you can drizzle the beaten eggs in a thin stream. Use a fork, chopsticks, or a small ladle to slowly pour the eggs.

For long ribbons: drizzle the eggs in a steady thin stream while stirring the broth gently in one direction with a fork or chopstick. The eggs will cook almost instantly and form silky ribbons. For cloudier ribbons: pour the eggs in a thin stream without stirring; let them set briefly and then stir once to break into pieces.

Turn off the heat as soon as the egg is set but still tender (about 15–30 seconds after pouring). Overcooking will make the eggs rubbery.

Stir in 1/2 teaspoon toasted sesame oil and 2 tablespoons thinly sliced scallions. Taste and add an extra 1/4 teaspoon white pepper or a pinch of salt if desired.

Ladle the soup into bowls, sprinkle optional 1 teaspoon toasted sesame seeds and an extra few slices of scallion on top. Serve immediately while hot.