Go Back

Egg Drop Soup

A simple, warm soup that is light, silky, and perfect for a quick meal or starter, pairing well with rice dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 teaspoon sesame oil
  • 6 pieces green onions, cut in thirds
  • 3 slices fresh ginger
  • 2 cloves garlic, peeled and sliced
  • 6 cups low sodium chicken broth, divided
  • ¼ cup low-sodium soy sauce
  • ½ teaspoon kosher salt (optional)
  • 1 teaspoon cornstarch
For the egg mixture
  • 4 large eggs, whisked

Method
 

Preparation
  1. Heat sesame oil in a medium pot over medium heat. Add the green onions, ginger slices, and garlic. Stir and cook until fragrant, about 30 seconds.
  2. Pour in 5¾ cups of the chicken broth and the soy sauce. Increase the heat to high and bring to a rolling boil.
  3. In a small bowl, whisk the remaining ¼ cup chicken broth with the cornstarch until smooth. Slowly pour it into the boiling pot while stirring continuously.
  4. Allow it to boil for 5 minutes to thicken slightly.
Cooking
  1. Gradually pour the whisked eggs into the hot soup in a thin stream while stirring constantly in one direction to create egg ribbons.
  2. Taste the broth and add kosher salt if desired. Serve hot, garnished with additional chopped green onions.

Notes

Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and stir slowly to avoid breaking the egg ribbons. Do not freeze the soup with eggs.