Authentic Egg Drop Soup
This authentic egg drop soup recipe comes together in under 15 minutes, uses pantry staples, and delivers that classic golden broth with gorgeous, wispy egg ribbons every single time.
Equipment
- Medium saucepan - 2-3 quart capacity
- Ladle or large spoon
- Fine-mesh strainer - optional, for straining broth
- Small bowl - for cornstarch slurry
- Fork or small whisk - for beating eggs
- Measuring cups and spoons
Ingredients
- 4 cups chicken broth - 950ml, low sodium preferred
- 3 large eggs
- 2 tablespoons cornstarch - 16g
- 3 tablespoons cold water - 45ml, to mix with cornstarch
- 1 tablespoon low-sodium soy sauce - 15ml, or tamari for gluten-free
- 1/2 teaspoon toasted sesame oil - 2.5ml
- 1/4 teaspoon ground white pepper - 0.5g
- 1/4 teaspoon salt - 1.5g, or to taste
- 1/4 teaspoon ground ginger - 0.5g, optional, but adds depth
For Serving
- green onions - scallions, thinly sliced, for garnish
- chili oil - optional, for garnish
Instructions
- In a small bowl, combine cornstarch with cold water and stir until fully dissolved with no lumps. Set aside.
- Crack eggs into a small bowl or measuring cup with a pour spout and beat with a fork until smooth with no visible streaks of white remaining.
- Pour chicken broth into a saucepan over medium-high heat. Add soy sauce, white pepper, ginger (if using), and salt. Bring to a full boil.
- Reduce heat to medium, stir the cornstarch slurry again, and slowly pour it into the simmering broth while stirring constantly for 30-60 seconds until slightly thickened.
- Stir the simmering broth in a slow circular motion with one hand while pouring the beaten eggs in a thin, steady stream with the other. Let set for 15-20 seconds, then gently fold once.
- Remove from heat, drizzle in toasted sesame oil, and gently stir. Taste and adjust salt if needed. Ladle into bowls and garnish with green onions and chili oil. Serve hot immediately.
Notes
- Use low-sodium broth: This gives you control over the final salt level. Regular broth combined with soy sauce can quickly make the soup overly salty.
- Don't skip the cornstarch slurry: It gives the soup its signature silky body. Without it, the broth is thin and the egg ribbons don't have anything to cling to.
- Stir the slurry again before adding: Cornstarch settles quickly. A lumpy slurry will create gummy patches instead of a smooth thickness.
- Pour eggs slowly: This is the number one tip for beautiful egg ribbons. The faster you pour, the chunkier the egg pieces will be.
- Keep broth at a simmer, not a rolling boil: Boiling aggressively will make the eggs cook too fast and turn rubbery or foamy.
- Add sesame oil off the heat: Stirring it in after removing the pot preserves that lovely nutty fragrance.
- For extra-fine ribbons: You can strain the beaten eggs through a fine mesh strainer before pouring them into the broth.
- Variation - Corn Egg Drop Soup: Add 1/2 cup of sweet corn kernels to the broth before thickening.
- Vegetarian Version: Swap chicken broth for good-quality vegetable broth and add a pinch of MSG for umami depth.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze, as the egg ribbons become rubbery. Reheat gently over medium-low heat without boiling.