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Egg Drop Soup

Classic silky egg drop soup with wispy egg ribbons in a savory, ginger-seasoned broth.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • – 4 cups chicken broth
  • – 3 large eggs beaten
  • – 2 tbsp cornstarch
  • – 2 tbsp cold water
  • – 1 tbsp soy sauce
  • – 1 tsp sesame oil
  • – 1/2 tsp ground ginger
  • – 1/4 tsp white pepper
  • – 2 green onions sliced

Method
 

  1. Simmer. Bring broth to a gentle boil, add soy sauce, ginger, white pepper. Reduce to low simmer.
  2. Thicken. Whisk cornstarch with cold water, pour into broth, cook 1 to 2 minutes.
  3. Swirl. Turn off heat, stir broth in circle, pour eggs in thin stream through fork tines.
  4. Season. Drizzle sesame oil, stir gently once.
  5. Serve. Ladle into bowls, top with green onions.

Notes

– Keep broth at a simmer, not a boil, for silky ribbons.
– Pour eggs through fork tines for thin ribbons.
– Best served immediately.