Egg Drop Soup Recipe

Peel and finely grate the ginger (or slice thinly). Mince the garlic. In a medium pot, combine 6 cups chicken broth and 1 cup water. Add the grated ginger and minced garlic.

Bring the broth to a gentle simmer over medium heat. Once simmering, reduce heat to maintain a low simmer so flavors meld without boiling vigorously.

Stir in 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1/2 teaspoon salt. Taste after a minute and adjust salt or soy sauce as needed.

In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water until fully smooth and no lumps remain to make a slurry.

When the simmering broth is ready, slowly whisk the cornstarch slurry into the pot in a steady stream. Continue stirring while the soup returns to a gentle simmer; it should thicken slightly within 1–2 minutes. Reduce heat to low to keep the surface calm for egg ribbons.

Crack the 3 large eggs into a medium bowl and add 1 tablespoon cold water. Whisk until uniform and slightly frothy. The water helps the eggs form thin ribbons.

With the soup simmering on low, hold a fork or chopstick in one hand to stir the soup in a single direction to create a gentle vortex. Using the other hand, slowly pour the beaten eggs in a thin, steady stream into the rotating soup. Pour either from the edge of the pot or over the stirrer to create long silky ribbons. Continue pouring until all egg mixture is used.

After pouring, stop stirring and let the egg ribbons set for 20–30 seconds. If you prefer finer threads, you can drizzle the eggs from slightly higher and stir continuously while pouring.

Taste the soup and adjust seasoning with additional salt or a little extra soy sauce if desired. If using, stir in 1 teaspoon white vinegar to brighten the flavor (optional).

Turn off the heat. Ladle the soup into bowls and sprinkle the thinly sliced scallions over each serving. Serve immediately while hot.