Egg Drop Soup
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.7 out of 5 stars
(172)
Ingredients
6 cups of soup
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- fine sea salt and freshly-cracked black pepper, to taste
- thinly-sliced green onions, for garnish
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Preparation
Step 1
Make the broth. Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Step 2
Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
Step 3
Stir in the egg ribbons. Once the broth reaches a simmer, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
Step 4
Season. Remove pan from heat. Stir in the sesame oil until combined. Season with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but I generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)
Step 5
Serve. Serve immediately, garnished with lots of green onions and a twist of black pepper.
Step 6
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Chef's notes
Recipe edit:
This recipe was edited in 2022 to include slightly increased amounts of ground ginger, garlic powder and white pepper. I also used to include 1/2 cup of whole kernel corn in the recipe, which is now noted as an optional addition.
