The Egg Drop Soup I Grew Up Eating (And Still Make on Busy Nights)
This quick Chinese egg drop soup comes together in minutes but tastes intentional—silky, savory, and perfect for busy families.
Servings: 4
Equipment
Ingredients
- 3 cups chicken broth homemade or low-sodium
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon salt adjust to taste
- ½ teaspoon sesame oil
- 1 teaspoon coconut aminos
Optional
- ½ teaspoon white pepper optional: for that subtle peppery aroma
- 1 clove garlic minced
- 1/2 inch fresh ginger grated
- 1/2 stalk green onion the green part for garnishing
Instructions
- In a small bowl, whisk the eggs until fully combined. Set aside.
- In another small bowl, mix the cornstarch with water until smooth. Set aside.
- Heat sesame oil in a nonstick pot over medium heat.
- Add ginger, garlic, and green onions. Sauté for 20–30 seconds, until fragrant.
- Pour in the bone broth and bring to a boil. Reduce heat to a gentle simmer.
- Slowly drizzle in the cornstarch mixture while gently stirring the soup until slightly thickened.
- Lower the heat. Using one hand, slowly pour the egg mixture in a thin stream over the surface of the soup in a circular motion.
- With the other hand, gently stir the soup in the same circular direction to form soft egg ribbons (I like using chopsticks, but you can also use a wooden spoon).
- Remove from heat immediately once the eggs are set.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- Slow and steady is key. Pouring the eggs too quickly will result in clumps instead of ribbons.
- Use a nonstick pot for best texture and clean egg ribbons.
- For extra silkiness, keep the soup at a gentle simmer—not a rolling boil—when adding the eggs.