Egg Drop Soup Recipe

Name: Z Poke Bowl & Boba Teas Egg Drop Soup Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups chicken stock (low sodium); 1 cups water; 1 inch fresh ginger; 2 pieces garlic cloves; 1 tsp white pepper; 1 tsp salt; 2 tbs cornstarch; 4 tbs cold water (for slurry); 1 tbs soy sauce; 1 tsp sesame oil; 3 pieces large eggs; 2 stalks scallions (green onions); 0.25 tsp white pepper (additional, optional); 1 tsp toasted sesame seeds (optional)

Inspired by Z Poke Bowl & Boba Tea

Time25m

Serves4

Make Egg Drop Soup Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

6 cups chicken stock (low sodium)

1 cups water

1 inch fresh ginger

2 pieces Garlic cloves

1 tsp White pepper

1 tsp Celtic sea salt

Thickener & Seasoning

2 tbs Cornstarch

4 tbs cold water (for slurry)

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

Eggs & Garnish

3 pieces Large eggs

2 stalks scallions (green onions)

1/4 tsp white pepper (additional, optional)

1 tsp toasted sesame seeds (optional)

Method

Broth

Prepare aromatics

Peel and slice the 1-inch piece of fresh ginger into 3–4 thin slices. Smash the garlic cloves lightly with the flat side of a knife and peel.

In a medium pot, combine 6 cups low-sodium chicken stock and 1 cup water. Add the sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat.

Once simmering, reduce heat to maintain a gentle simmer. Skim any foam or impurities from the surface with a spoon for 2 minutes.

Season the simmering broth with 1 tsp white pepper and 1 tsp salt. Taste and adjust—remember soy sauce will be added later, so keep salt moderate.

Thickener & Seasoning

In a small bowl, mix 2 tablespoons cornstarch with 4 tablespoons cold water to make a smooth slurry. Stir until no lumps remain.

When the broth is simmering steadily (small bubbles around the edge), slowly whisk in the cornstarch slurry. Pour in a thin stream while whisking to avoid lumps. Continue to simmer for 1–2 minutes until the broth slightly thickens and coats the back of a spoon.

Stir in 1 tablespoon soy sauce and 1 teaspoon sesame oil. Taste and adjust seasoning. If the soup is too thick, add up to 1/4 cup water to reach desired consistency.

Eggs & Finish

Crack 3 large eggs into a medium bowl and whisk lightly until yolks and whites are just combined. Do not overbeat; you want distinct ribbons when poured.

With the broth at a gentle simmer (not a rolling boil), use a fork or chopstick to create a slow circular motion in the pot to form a gentle whirlpool.

Working quickly and steadily, pour the beaten eggs in a thin stream into the simmering broth while continuing the circular motion. For finer strands, pour from a higher distance; for slightly thicker ribbons, pour closer to the surface. Let the eggs set for about 10–15 seconds.

Turn off the heat. Give the soup a gentle stir just to distribute the egg ribbons evenly; avoid breaking them up too much.

Thinly slice 2 scallions on the diagonal. Stir most into the soup, reserving a small pinch for garnish. If using, sprinkle 1 tsp toasted sesame seeds and an extra 1/4 tsp white pepper to taste.

Ladle the soup into bowls and garnish with the reserved scallion and sesame seeds. Serve immediately.