Egg Drop Soup
This silky egg drop soup recipe makes a warm, savory broth with soft golden egg ribbons, green onions, ginger, and sesame oil. It is quick, comforting, beginner friendly, and perfect as a light meal, starter, or cozy homemade soup.
Servings: 4 people
Calories:
Ingredients
- 4 cups Chicken broth
- 3 Large eggs
- 1½ tbsp Cornstarch
- 3 tbsp Cold water
- 1 tbsp Soy sauce
- 1 tbsp Fresh ginger grated
- 1 clove Garlic minced
- ⅛ tbsp White pepper
- ¼ tsp Salt
- ½ tsp Sesame oil
- 2 stalks Green onions thinly sliced
- ⅛ tsp Turmeric optional for deeper golden color
- ½ cup Frozen corn optional
Instructions
- Crack 3 large eggs into a small bowl. Beat them with a fork or whisk for 20 to 30 seconds until the yolks and whites are fully blended. The egg mixture should look smooth and golden with no large streaks of white. Set it aside while the broth heats.
- In another small bowl, stir together 1½ tbsp cornstarch and 3 tbsp cold water until smooth. Cornstarch must be mixed with cold water first so it does not clump when added to hot broth. The slurry should look milky and pourable.
- Pour 4 cups chicken broth into a medium saucepan. Add 1 tbsp soy sauce, 1 tsp grated ginger, 1 minced garlic clove, ⅛ tsp white pepper, ¼ tsp salt, and ⅛ tsp turmeric if using. Bring the broth to a gentle simmer over medium heat. The surface should show small bubbles, not a hard rolling boil.
- If using frozen corn, add ½ cup to the simmering broth. Cook for 2 to 3 minutes until the corn is hot and tender. The sweet corn adds color, texture, and a gentle sweetness that works well with the savory broth.
- Stir the cornstarch slurry again because it can settle at the bottom of the bowl. Slowly pour it into the simmering broth while stirring. Cook for 1 to 2 minutes until the broth turns slightly glossy and lightly thickened. It should still be pourable, not heavy.
- Reduce the heat to low so the broth is hot but not boiling hard. A gentle simmer creates softer egg ribbons. If the soup is bubbling aggressively, wait 30 seconds before adding the eggs. This helps prevent the eggs from breaking into tiny rough pieces.
- Use a spoon or ladle to stir the broth in one slow circular direction. While the broth moves, slowly drizzle the beaten eggs into the soup in a thin stream. Pour gradually over 20 to 30 seconds. The eggs should bloom into soft ribbons and wispy strands as they hit the hot broth.
- Stop stirring and let the soup sit over low heat for 30 to 60 seconds. The egg ribbons will finish setting in the hot broth. For safety, egg dishes should reach 160°F. A hot simmering soup will usually cook thin egg ribbons very quickly, but a thermometer can confirm the temperature if needed.
- Turn off the heat. Stir in ½ tsp sesame oil and most of the sliced green onions. Taste the broth and adjust with a small pinch of salt, a little more soy sauce, or a tiny pinch of white pepper. The soup should taste savory, warm, lightly aromatic, and smooth.
- Ladle the soup into bowls and garnish with the remaining green onions. Serve right away while the egg ribbons are soft and the broth is hot. The texture should be silky, light, and comforting.
Notes
Serve fresh for the silkiest egg ribbons. For safety, egg dishes should reach 160°F, and leftovers should be reheated to 165°F.