Easy Egg Drop Soup
This easy egg drop soup is a lifesaver when you're craving something warm, light, and satisfying without spending hours in the kitchen. Its delicate balance of flavors—savory chicken broth, subtle ginger, and silky eggs—makes it a go-to for any season.
Equipment
- Medium saucepan
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Grater - for ginger
- Ladle - for serving
Ingredients
- 4 cups chicken broth - 960ml, low-sodium preferred
- 2 large eggs
- 1 tablespoon soy sauce - 15ml
- 1 teaspoon fresh ginger - 5g, grated
- 1 tablespoon cornstarch - 8g
- 2 tablespoons water - 30ml
- green onions - 2, thinly sliced
- 1/4 teaspoon sesame oil - 1ml (optional)
- salt - to taste
- white pepper - to taste
Instructions
- In a small bowl, whisk cornstarch and water until smooth to make a slurry.
- In a medium saucepan over medium-high heat, combine chicken broth, soy sauce, and grated ginger. Bring to a gentle boil, then reduce to a simmer.
- Stir the cornstarch slurry and slowly pour it into the simmering broth while whisking constantly. Simmer for 1-2 minutes until slightly thickened.
- In a small bowl, whisk eggs thoroughly until yolks and whites are fully combined with no streaks.
- Reduce broth to a very gentle simmer. Slowly drizzle beaten eggs into the broth in a thin stream while gently stirring in a circular motion with a fork or chopsticks to create wispy ribbons.
- Remove from heat. Season with salt and white pepper to taste. Stir in sesame oil if using, and sprinkle with sliced green onions.
- Ladle into bowls and serve immediately while hot.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- Stir the broth gently in one direction when adding eggs to create smooth, wispy ribbons.
- Grate fresh ginger for the best flavor; pre-ground ginger lacks the same freshness and punch.
- Don't skip the cornstarch slurry—it gives the soup its signature silky texture.
- Taste and adjust seasoning at the end to suit your preferences.
- For a vegetarian version, substitute vegetable broth and use a vegetarian soy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally.
- Avoid freezing, as the egg ribbons can become grainy when thawed.
- Add cooked chicken, tofu, shrimp, or vegetables like mushrooms or spinach for a heartier meal.
- For a spicy kick, stir in a teaspoon of chili oil or a pinch of red pepper flakes.