Egg Drop Soup (for 2) Recipe

Prepare broth

In a medium saucepan (about 2-quart), combine 3 cups low-sodium chicken broth, 1 cup water, the sliced ginger, and minced garlic. Place over medium-high heat and bring to a gentle boil.

Once boiling, reduce heat to maintain a steady simmer. Stir in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, and 1/4 teaspoon salt. Taste and adjust salt or soy sauce if needed. Let the broth simmer gently for 3 minutes to infuse flavors.

Make slurry

While the broth simmers, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water in a small bowl until smooth with no lumps.

Slowly pour the cornstarch slurry into the simmering broth while stirring the broth in a circular motion. Continue stirring for 1 minute until the broth slightly thickens and becomes glossy. Reduce heat to low–medium so the soup is gently simmering, not boiling vigorously.

Prepare eggs

Crack the 2 large eggs into a small bowl and beat lightly with a fork until yolks and whites are combined.

With the soup at a gentle simmer, use a fork or chopstick to stir the broth in one direction to create a gentle whirlpool. Slowly pour the beaten eggs in a thin steady stream into the moving broth. Continue stirring slowly in the same direction as you pour so the eggs form long silky ribbons. If you prefer smaller curds, pour more quickly while stirring.

After pouring, let the soup sit undisturbed for 20–30 seconds to set the egg ribbons. Taste and adjust seasoning if needed.

Finish and serve

Ladle the soup into two bowls. Drizzle each bowl with a few drops of sesame oil if desired. Sprinkle the thinly sliced scallion greens, optional cilantro leaves, and optional 1/2 teaspoon white sesame seeds evenly between the bowls. Serve immediately.