Egg Drop Soup Recipe

Crush the garlic cloves with the flat side of a knife and slice the ginger into 3–4 thin pieces.

In a medium pot, combine 6 cups chicken broth and 1 cup water. Add the ginger slices and crushed garlic and bring to a gentle simmer over medium heat.

Reduce heat to low and gently simmer for 8–10 minutes to infuse the broth, uncovered.

Remove and discard the ginger and garlic pieces (or leave in for stronger flavor), then keep the broth at a low simmer.

Stir the light soy sauce, rice vinegar, sesame oil, white pepper, and salt into the simmering broth. Taste and adjust seasoning — add more soy sauce for saltiness or a pinch more salt if needed.

Crack the 3 eggs into a medium bowl and beat lightly until combined.

Whisk in 2 tablespoons cold water and 1 teaspoon cornstarch to the eggs — this helps produce silky, slightly thicker strands.

In a small separate bowl, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Add this slurry to the simmering broth while stirring gently to slightly thicken the liquid (optional step for a silkier mouthfeel).

Bring the broth to a gentle simmer (not a rolling boil). Using a fork or chopsticks, stir the broth in a slow circular motion to create a vortex.

While stirring the broth, slowly drizzle the beaten egg mixture in a thin stream. For finer, more feathered strands, drizzle from about 6–8 inches high; for ribbons, pour closer and more steadily.

After adding all the egg, stop stirring and let the egg set for 10–15 seconds, then gently stir once to distribute if needed.

Taste the soup and adjust seasoning (salt, white pepper, soy) as desired.

Ladle the soup into bowls and garnish with sliced scallions and chopped cilantro. Drizzle a small amount of chili oil if using, and finish with a tiny extra drop of sesame oil if desired.

Serve immediately while hot.