Description
This classic Egg Drop Soup recipe is a quick and comforting dish featuring silky ribbons of egg in a flavorful broth enriched with ginger, sesame oil, and soy sauce. Perfect as a light starter or a warm snack, it combines simple ingredients for a delicious homemade Chinese-inspired soup.
Ingredients
Scale
Soup Base
- 4 cups (one 32-ounce carton) low-sodium chicken broth or vegetable broth
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon tamari soy sauce
- 1/4 teaspoon ground turmeric (optional, for color)
- Pinch of ground white pepper
Egg Mixture & Garnish
- 3 large eggs, lightly beaten
- 1 green onion, thinly sliced on a diagonal
Instructions
- Prepare the Broth: In a medium saucepan, combine the chicken or vegetable broth, cornstarch, ground ginger, kosher salt, toasted sesame oil, tamari soy sauce, turmeric (if using), and a pinch of white pepper. Stir to mix all ingredients thoroughly.
- Heat to Simmer: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent lumps from the cornstarch.
- Add the Eggs: Once the broth is simmering, slowly pour the lightly beaten eggs in a thin stream into the broth while gently stirring the soup in a circular motion. This technique creates the characteristic delicate ribbons of cooked egg.
- Cook the Egg Ribbons: Continue stirring gently for 1 to 2 minutes, allowing the eggs to fully cook and form silky, tender strands in the soup.
- Remove from Heat: After the eggs have set, take the saucepan off the heat to stop further cooking.
- Serve and Garnish: Ladle the hot soup into individual bowls and garnish each with the thinly sliced green onions for a fresh, mild bite.
- Enjoy: Serve immediately while warm for the best texture and flavor experience.
Notes
- Using low-sodium broth allows control over the saltiness of the soup.
- To create more delicate egg ribbons, pour the eggs slowly and stir gently.
- Turmeric is optional but adds a warm golden color to the soup.
- For a vegetarian version, use vegetable broth in place of chicken broth and tamari for gluten-free soy sauce.
- This soup is best served fresh; reheating may affect the egg texture.
