Egg Drop Soup Recipe

Prepare aromatics

Peel the ginger and smash lightly with the flat of a knife; do not mince. Smash the garlic clove. Slice the white and light-green parts of one scallion into thin rounds; reserve the dark green tops for garnish.

In a medium pot, combine the chicken broth and 1 cup of water. Add the smashed ginger and garlic, sliced scallion whites, soy sauce, rice vinegar, white pepper, and 1/2 tsp salt.

Bring the broth to a gentle boil over medium-high heat, then reduce heat to maintain a steady simmer. Simmer, partially covered, for 8 minutes to allow ginger and garlic to infuse.

If using frozen sweet corn, add it to the simmering broth after 5 minutes so it heats through by the time the soup is finished.

While the broth simmers, crack the 3 large eggs into a bowl and beat lightly with a fork until the whites and yolks are just combined.

Make the cornstarch slurry: in a small cup, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Stir in 3 tablespoons cold water into the beaten eggs (this thins the eggs so they form ribbons).

Once the broth is simmering steadily, stir the broth in one direction to create a gentle whirlpool. Keep the heat at a low simmer (not a rolling boil).

Slowly pour the beaten egg mixture into the simmering broth in a thin, steady stream while continuing to stir the broth in the same direction with a chopstick or spoon. This will create thin, silky egg ribbons. If you prefer thicker ribbons, pour more slowly and reduce stirring.

After all egg is added and ribbons have formed (about 30–45 seconds), give the slurry (cornstarch mixture) a quick stir and drizzle it into the soup while stirring gently. Allow the soup to simmer for another 1 minute; the slurry will slightly thicken the broth to a silkier consistency.

Turn off the heat. Remove and discard the ginger and garlic pieces with a slotted spoon if you prefer a clear broth.

Taste and adjust seasoning: add more salt or soy sauce as needed (start with an additional 1/4 tsp salt or 1/2 tsp soy sauce if needed).

Stir in 1/2 tsp sesame oil for fragrance. Add the dark green scallion tops (thinly sliced) and cilantro leaves if using.

Ladle the soup into bowls and serve hot. Optional: serve with additional white pepper at the table for guests to add to taste.