Egg Drop Soup Recipe

Prepare and simmer

In a medium saucepan, combine 3 cups chicken broth and 1 cup water. Add the smashed garlic clove and 1 tablespoon thinly sliced or grated fresh ginger. Bring the liquid to a gentle boil over medium-high heat.

Once boiling, reduce heat to medium-low and simmer for 5 minutes to allow the ginger and garlic to infuse the broth. Skim any foam if needed.

After 5 minutes, remove and discard the smashed garlic and (if you used a large piece) the ginger pieces, or leave small grated ginger in the broth if you prefer more texture/flavor.

Season the broth with 1 teaspoon light soy sauce, 1 teaspoon salt, and 1 teaspoon white pepper. Taste and adjust seasoning; remember the soy sauce adds saltiness.

Make slurry

In a small bowl, crack 2 large eggs and beat lightly until blended. Add 2 tablespoons cold water and 1 teaspoon cornstarch to the beaten eggs and whisk until smooth and slightly frothy. The cold water helps create thin ribbons when the eggs are poured.

Temper and thicken (optional)

If you prefer a slightly thicker soup, mix an additional 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Once broth is simmering gently, stir the broth and slowly pour in the cornstarch slurry while whisking to incorporate; simmer for 30–60 seconds until the broth slightly thickens. (If you prefer a thinner classic egg drop texture, skip this extra cornstarch step.)

Bring the broth back to a gentle simmer (not a rolling boil) before adding the egg mixture.

Create egg ribbons

Hold a fork or chopstick in one hand to stir the simmering broth in a slow circular motion. With the other hand, slowly pour the egg mixture in a thin, steady stream down the side of the pot (or through a fine sieve for very thin ribbons). As the egg hits the hot broth it will set into ribbons and delicate strands. Continue stirring gently to help eggs form threads. Pouring more quickly will create thicker ribbons or clumps; pouring slowly yields fine strands.

Once all the egg is in, let the soup simmer gently for 30 seconds to 1 minute to finish cooking the eggs. Do not boil vigorously or the egg will break into small curds.

Turn off the heat. Stir in 1 teaspoon sesame oil for aroma and shine. Taste and adjust seasoning with small pinches of salt or extra soy sauce and white pepper as desired.

Ladle the soup into two bowls (about 2 cups per person). Garnish with 1 tablespoon thinly sliced scallions per bowl and an optional extra pinch of white pepper. Serve immediately while hot.