Spicy Egg Drop Soup Recipe

Prepare aromatics and simmer

Heat a medium saucepan over medium heat. Add sesame oil and swirl to coat. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant but not browned.

Pour in chicken broth and water, then add soy sauce and rice vinegar. Increase heat to bring the broth to a gentle boil, then reduce to a simmer. Taste and season with 1/4 tsp of the salt; adjust later if needed.

While the broth simmers, whisk together cornstarch and 2 tablespoons cold water in a small bowl until smooth to make a slurry.

Stir chili garlic sauce (or Sriracha), white pepper, and chile oil into the simmering broth. Let the broth simmer gently for 2 minutes to meld flavors.

Slowly whisk the cornstarch slurry into the simmering broth in a thin stream. Continue to simmer and stir for 1–2 minutes until the broth slightly thickens to a silky consistency. If too thick, add up to 1/4 cup water to reach desired texture.

Prepare eggs

Crack the eggs into a small bowl and lightly beat them with a fork until the whites and yolks are uniform. For ribbon-style egg drops, use a fork to create thin streams while pouring; for silky ribbons, use a spoon to drizzle.

With the broth at a gentle simmer (not a rolling boil), hold a fork or spoon over the pot and slowly pour the beaten eggs in a thin stream while stirring the broth in one direction with a ladle or chopstick. Continue pouring and stirring until all egg is incorporated and forms delicate ribbons or wisps, about 20–30 seconds.

Turn off the heat. Taste the soup and add the remaining 1/4 tsp salt if needed. Stir in sliced green onions, reserving a pinch for garnish.

Ladle soup into bowls. Garnish each bowl with reserved green onions, chopped cilantro if using, and a light sprinkle of toasted sesame seeds. For an extra touch, drizzle a few drops of chile oil on top.