Go Back
Egg Drop Soup

Egg Drop Soup Recipe

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken broth
  • 3 large eggs
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tsp soy sauce, plus more to taste
  • ½ tsp grated fresh ginger
  • ¼ tsp white pepper
  • ½ tsp toasted sesame oil
  • 2 scallions, thinly sliced
  • Salt, as needed

Method
 

  1. Combine broth, ginger, soy sauce, and a pinch of salt in a pot; bring to a gentle simmer over medium heat.
  2. Whisk cornstarch and cold water into a smooth slurry; pour into the simmering broth while stirring. Cook 1 to 2 minutes until glossy and slightly thickened.
  3. Beat eggs in a spouted cup. Reduce heat to a low simmer, stir the broth in one direction to create a current, then pour eggs in a thin, steady stream. Stop stirring and let set for 30 seconds.
  4. Remove from heat, stir in sesame oil, then ladle into bowls. Top with scallions, a drizzle of sesame oil, and extra white pepper. Serve immediately.

Notes

For the prettiest ribbons, let the eggs come to room temperature before beating them. The soup thickens further as it cools slightly, so the texture at the table will be velvety but still light. Serve hot and don’t let it sit too long, or the eggs lose their delicate softness.