Hello World KitchenBeta

Soothing Egg Drop Soup

A warm, comforting, and classic Chinese-style soup featuring delicate egg ribbons in a savory, ginger-infused broth. Ready in under 15 minutes, it is the perfect quick meal for a chilly evening or when you need something light and soothing.

Prep 5 min Cook 10 min Total 15 min Level Easy

Serves 4

Ingredients

Broth

4 cups Chicken or vegetable broth — High quality or homemade preferred
1 tablespoon Soy sauce or tamari — Use tamari for gluten-free
1 teaspoon Fresh ginger — Grated or minced
0.25 teaspoon White pepper — Essential for authentic flavor; substitute black pepper if necessary
0.125 teaspoon Ground turmeric (optional) — For a bright yellow color

Thickener & Eggs

2 tablespoons Cornstarch
3 tablespoons Cold water — For the cornstarch slurry
3 whole Large eggs — Lightly beaten

Garnish

1 teaspoon Toasted sesame oil
2 whole Scallions (green onions) — Thinly sliced, green parts only

Instructions

In a medium saucepan, bring the chicken broth, soy sauce, grated ginger, white pepper, and turmeric (if using) to a gentle simmer over medium-high heat.
~5 min
Taste the broth at this stage. If it needs more salt, add a pinch of salt or a splash more soy sauce.
In a small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
~1 min
Make sure the water is cold, otherwise the cornstarch will clump.
Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Let the broth cook for 1-2 minutes until it lightly thickens and turns glossy.
~2 min
Reduce the heat to low so the broth is barely simmering. Using a ladle or spoon, stir the broth in a slow circular motion to create a gentle whirlpool.
~1 min
While the broth is still spinning, slowly drizzle the beaten eggs into the soup in a thin, steady stream. Let the eggs sit undisturbed for 10-15 seconds to set into beautiful ribbons.
~1 min
Pouring the eggs through the tines of a fork can help create thinner ribbons.
Remove the pot from the heat. Gently stir in the toasted sesame oil. Ladle into warm bowls and garnish generously with sliced scallions.
~1 min
Do not boil the soup after adding the sesame oil, as high heat can destroy its delicate flavor.

Nutrition

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

750

Sodium (mg)

140

Cholesterol (mg)

Equipment

Medium saucepan
Whisk
Small bowl
Ladle

Tips & Storage

For extra flavor, simmer a smashed garlic clove and a whole scallion in the broth for 5 minutes before removing them and proceeding with the recipe.
If you prefer a thicker soup, increase the cornstarch to 3 tablespoons mixed with 4 tablespoons of water.
Adding a tiny pinch of sugar to the broth can round out the savory flavors wonderfully.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; do not boil, as the eggs may become rubbery.