Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tbsp low-sodium soy sauce
- 1 1/2 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1/4 tsp ground white pepper (or 1/8 tsp black pepper)
- 1/4 tsp kosher salt, plus more to taste
- 2 tbsp cornstarch + 3 tbsp cold water (slurry)
- 3 large eggs, lightly beaten
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced (greens and whites)
Do This
- 1. Whisk cornstarch with cold water to make a smooth slurry; lightly beat the eggs.
- 2. Bring broth, soy sauce, ginger, garlic, pepper, and salt to a gentle simmer (190–200°F / 88–93°C).
- 3. Slowly stir in slurry and simmer 1 minute until slightly thickened.
- 4. Stir the soup in one direction to create a gentle vortex.
- 5. Drizzle in eggs in a thin stream; stop stirring and let set 10–15 seconds.
- 6. Gently stir once or twice to form ribbons; remove from heat.
- 7. Finish with sesame oil and scallions; taste and adjust seasoning.
Why You’ll Love This Recipe
- Fast comfort: A warm, satisfying soup in about 20 minutes.
- Delicate texture: The eggs turn into soft, silky ribbons (not clumps).
- Light but filling: A brothy soup with just enough body from a tiny cornstarch slurry.
- Pantry-friendly: Mostly staples, with simple add-ons if you want to customize.
Grocery List
- Produce: fresh ginger, garlic, scallions
- Dairy: eggs
- Pantry: low-sodium chicken broth, low-sodium soy sauce, cornstarch, toasted sesame oil, ground white pepper, kosher salt
Full Ingredients
Broth Base
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tbsp low-sodium soy sauce
- 1 1/2 tsp (about 6 g) grated fresh ginger
- 1 small garlic clove, minced (about 1/2 tsp)
- 1/4 tsp ground white pepper (or 1/8 tsp ground black pepper)
- 1/4 tsp kosher salt, plus more to taste
Thickener (Optional but Recommended for Classic Texture)
- 2 tbsp (16 g) cornstarch
- 3 tbsp (45 ml) cold water
Egg Ribbons + Finish
- 3 large eggs
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced (separate whites and greens if you like)
Step-by-Step Instructions
Step 1: Prep the eggs, slurry, and scallions
In a small bowl, lightly beat 3 large eggs with a fork until the whites and yolks are just combined. Don’t overbeat—you want a little variation so the ribbons look delicate.
In a second small bowl, whisk together 2 tbsp cornstarch and 3 tbsp cold water until perfectly smooth. Set aside.
Slice 2 scallions thinly. If you want a slightly cleaner look, keep the whites and greens separate (whites for simmering, greens for garnish).
Step 2: Bring the seasoned broth to a gentle simmer
In a medium saucepan (3–4 quart), combine:
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 1/2 tsp grated ginger
- 1 minced garlic clove
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
Bring to a gentle simmer over medium heat. If you have a thermometer, aim for 190–200°F (88–93°C). Avoid a rolling boil—too much bubbling can break up the egg ribbons.
Step 3: Thicken lightly with the cornstarch slurry
Stir the cornstarch slurry again (it settles quickly), then slowly drizzle it into the simmering broth while stirring. Simmer for 1 minute, stirring occasionally, until the broth looks just slightly glossy and lightly thickened. This tiny bit of body helps the egg suspend into prettier ribbons.
Step 4: Create a gentle vortex
Reduce heat to low so the soup stays at a gentle simmer (not boiling). Using a spoon or ladle, stir the soup in one direction for about 10 seconds to create a slow, steady whirlpool in the center.
This motion is what pulls the egg into long, delicate strands instead of scattered bits.
Step 5: Stream in the eggs to form ribbons
Hold the bowl of beaten eggs a few inches above the pot. While the broth is still gently moving, pour the eggs in a thin, steady stream (or drizzle them in using a fork to control the flow).
Stop stirring once the eggs are in. Let them sit undisturbed for 10–15 seconds to set into soft ribbons.
Step 6: Gently finish the texture (do not over-stir)
After the eggs have set briefly, use a spoon to stir just 1–2 gentle passes through the pot to separate the ribbons slightly. The goal is silky strands—too much stirring will shred them.
Turn off the heat.
Step 7: Season, garnish, and serve hot
Stir in 1 tsp toasted sesame oil. Taste the broth and adjust with a pinch more salt if needed (broths vary a lot in saltiness).
Ladle into bowls and top with sliced scallions (especially the green parts). Serve immediately while the egg ribbons are at their silkiest.
Pro Tips
- Gentle simmer = better ribbons: Keep the soup at 190–200°F (88–93°C). A hard boil can make the eggs tough and ragged.
- Use the slurry for “restaurant-style” feel: Even a small amount helps the egg form long, visible ribbons instead of sinking.
- Pour slowly: A thin stream makes finer ribbons. For extra control, drizzle the egg through the tines of a fork.
- Don’t overbeat the eggs: Lightly beaten eggs create prettier streaks of white and gold.
- Finish with sesame oil off heat: It keeps the aroma bold and nutty rather than cooked off.
Variations
- Wonton-style upgrade: Add 1/2 cup frozen peas or 1/2 cup corn kernels during the simmer, and top with a few drops of chili oil for heat.
- Extra protein: Stir in 1 cup cooked shredded chicken at the end and warm through for 1–2 minutes (keep the heat gentle).
- Vegetarian version: Swap chicken broth for 6 cups vegetable broth, and add 1/2 tsp mushroom powder or a splash of soy sauce to deepen the savoriness.
Storage & Make-Ahead
Egg drop soup is best freshly made, but leftovers still taste great. Cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat until steaming hot (aim for about 165°F / 74°C), stirring minimally to keep the ribbons from breaking apart. If the soup thickens too much after chilling, stir in 1–3 tbsp water or broth while reheating to loosen it.
Nutrition (per serving)
Approximate (based on 4 servings): 120 calories, 8 g protein, 6 g carbohydrates, 6 g fat, 1 g fiber, 700 mg sodium.
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