Egg Drop Soup Recipe

Infuse broth

Peel and thinly slice the ginger. Lightly crush the garlic clove with the side of a knife (no need to mince). In a medium pot, combine 6 cups of chicken or vegetable broth, sliced ginger, and crushed garlic. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a gentle simmer and let the broth infuse for 5 minutes so it picks up ginger and garlic flavor.

After 5 minutes, remove and discard the ginger slices and garlic (or leave them in for stronger flavor if preferred). Stir in 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1/2 teaspoon salt. Taste and adjust seasoning with additional soy sauce or salt as desired.

In a small bowl, make a cornstarch slurry by whisking 2 teaspoons cornstarch into 2 tablespoons cold water until smooth with no lumps.

Crack the 3 large eggs into another bowl and lightly beat them with a fork until yolks and whites are just combined. Set both the slurry and eggs near the stove — you'll add them quickly.

Thicken broth

Bring the infused broth back to a gentle simmer. While stirring the broth slowly in a circular motion with a ladle or spoon, slowly pour the cornstarch slurry into the simmering broth. Continue stirring until the broth slightly thickens and becomes silkier (about 1 minute). Keep the broth at a gentle simmer — not a rolling boil.

Create egg ribbons

With the broth gently swirling, reduce heat to low. Using a fork or small whisk, slowly drizzle the beaten eggs into the broth in a thin, steady stream. For finer ribbons, drizzle from a greater height; for thicker ribbons, pour closer to the surface. As the egg hits the hot broth it will coagulate into delicate ribbons or wisps. Do not stir vigorously after adding the eggs — a gentle swirl is fine to distribute them.

Allow the eggs to set for 10–20 seconds. If you prefer smaller curds, you can stir very gently in one direction as you pour the eggs.

If using peas or sweet corn, add 1/4 cup frozen peas or corn right after the eggs set and warm through for 30–60 seconds.

Taste the soup and adjust seasoning with additional soy sauce, salt, or white pepper as desired. Stir in 1 teaspoon sesame oil if you prefer a stronger sesame note (optional).

Ladle the soup into bowls and garnish with the sliced scallions and a light dusting (about 1/4 tsp) of white pepper if you like. Serve immediately while hot.