Egg Drop Soup Recipe

Prepare aromatics: peel and thinly slice or smash the ginger. Smash the garlic cloves lightly with the flat of a knife.

In a medium pot, combine the chicken broth and water and bring to a gentle simmer over medium heat.

Add the ginger and smashed garlic to the simmering broth. Stir in soy sauce, sesame oil, white pepper, and 1/2 tsp salt. Reduce heat to maintain a gentle simmer and let the broth gently infuse for 6–8 minutes.

If using frozen peas or corn, add them to the broth now so they heat through (about 1–2 minutes). Remove the ginger pieces and garlic if you prefer a clearer, milder broth (optional).

Whisk eggs

Crack the 4 eggs into a medium bowl. Add 2 tbs cold water (this helps produce tender ribbons), 1 tsp cornstarch (optional, for silkier texture), and 1/4 tsp salt. Whisk vigorously until fully combined and slightly frothy.

Ensure the broth is at a gentle simmer (not boiling). A rolling boil will break up the egg ribbons too much; small steady bubbles are ideal.

With one hand, hold a fork or chopstick in the pot to create a gentle vortex (optional). With the other hand, slowly drizzle the beaten eggs into the simmering broth in a thin stream. If you prefer finer threads, drizzle very slowly while stirring the broth gently in one direction; for larger ribbons, drizzle slightly faster without stirring.

Allow the egg to set for about 10–20 seconds. Do not stir vigorously. The eggs will cook almost instantly and form silky ribbons and flakes.

Taste the soup and adjust seasoning with additional soy sauce or up to 1/4 tsp more salt if needed. Add a pinch (1/4 tsp) more white pepper if you like a peppery warmth.

Stir in sliced scallions (reserve a few for garnish) and cilantro if using. Drizzle the 1/2 tsp toasted sesame oil over the soup for aroma.

Ladle the soup into bowls and finish with the reserved scallion slices. Serve immediately while hot.