Egg Drop Soup Recipe

Prepare aromatics

Peel and thinly slice or smash the fresh ginger to release flavor. Mince the garlic finely.

In a medium pot, combine the chicken broth and 1 cup water. Add the sliced ginger and minced garlic. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer for 5 minutes to infuse the broth.

While the broth simmers, stir the cornstarch into 2 tablespoons cold water until fully dissolved to make a slurry with no lumps.

After the broth has simmered 5 minutes, strain out the ginger pieces (optional for a clear soup) or leave them in for more flavor. Return broth to a gentle simmer, then add soy sauce, rice vinegar, white pepper, and salt. Stir to combine.

Slowly whisk the cornstarch slurry into the simmering broth. Continue to simmer for 1–2 minutes until the broth slightly thickens and becomes silky. Taste and adjust seasoning: add up to the extra 1/4 tsp white pepper or more salt if needed.

Crack the eggs into a small bowl and beat lightly with a fork until yolks and whites are combined and the mixture is uniform.

With the broth at a gentle simmer (not a rolling boil), create a slow vortex by stirring the broth in one direction with a spoon. Slowly pour the beaten eggs in a thin stream into the simmering broth. Pouring slowly and stirring will create the silk ribbons/strands of egg. For slightly thicker ribbons, stop stirring after pouring each small addition so larger ribbons form.

Turn off the heat immediately after all the egg is poured and ribbons have formed. Let the soup sit 30 seconds to 1 minute to finish setting; avoid additional boiling which makes eggs grainy.

Stir in the sesame oil and most of the sliced scallions, reserving a little scallion for garnish. Taste and adjust seasoning if necessary.

Ladle the soup into bowls, garnish with the remaining scallions and a light pinch of white pepper if desired, and serve hot.