Ingredients

4 cups chicken broth, I use 4 cups of water combined with 4 teaspoons of roasted chicken base

½ teaspoon peeled and grated fresh ginger

2 teaspoons low-sodium soy sauce

½ teaspoon garlic powder

½ teaspoon toasted sesame oil

2 tablespoons cornstarch

2 tablespoons cold water

3 large eggs

salt, to taste

pepper, to taste

¼ cup thinly sliced green onions, optional, for garnish

Instructions

In a medium sauce pot (I use a 3-quart pot), whisk together the chicken broth, ginger, soy sauce, garlic powder, and sesame oil; bring to a boil.

While you are waiting for the broth to boil:

Stir together the cornstarch and 2 tablespoons of cold water in a small bowl until smooth and the cornstarch is completely dissolved; set aside.

Whisk the eggs until well-combined in a medium bowl (I like to use a liquid measuring cup with a pour spout); set aside.

Once the broth comes to a boil, give the cornstarch mixture a final stir (sometimes the cornstarch will clump on the bottom) and add it to the broth while stirring. Continue stirring until the broth has thickened slightly (this will only take a few seconds).

Reduce the heat to a simmer. At a slow to medium pace, stir the broth in either a clockwise or counterclockwise circular direction to create a bit of a whirlpool effect. Keep stirring as you slowly pour in the eggs. They will form thin, wispy ribbons as they hit the broth.

Note: Don’t stir too fast here, as doing so can break up the eggs too much, causing them to break up and dissolve into the broth. The eggs must be added slowly. If you add them too fast, you can end up with large clumps instead of ribbons.

Remove the soup from the heat; taste and add salt and pepper as needed.

Stir in the green onions (if using); serve immediately.

Notes

The broth is pretty much the star of the show in this recipe, so it’s got to be a good one! Homemade is always best. But, since I don’t always have that, I go with my favorite roasted chicken base mixed with water. It’s got tons of flavor and that nice golden yellow color.

If you really want to amp up that yellow color, a pinch or two of ground turmeric works like a charm.

Want some heat? Add crushed red pepper flakes or sriracha.

Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Gently reheat in a pot on the stove.

I don’t recommend freezing this soup, as the eggs can become rubbery.

Nutrition Information:

Calories: 70 kcal | Protein: 6g | Fat: 3g | Carbohydrates: 6g | Fiber: 0.5g | Sugars: 1g
Sodium: 800mg | Cholesterol: 120mg | Vitamin A: 50 IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 0.5mg

Frequently Asked Questions:

What is Egg Drop Soup?

Egg Drop Soup is a classic Chinese dish made with a flavorful broth and delicate, wispy ribbons of beaten eggs.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version.

How can I prevent cornstarch from clumping in the soup?

Ensure the cornstarch is completely dissolved in cold water before adding it to the hot broth, and give it a final stir before pouring it in.

Can I omit sesame oil if I don’t have it?

While sesame oil adds a distinct flavor, you can omit it or substitute with a small amount of another oil for a milder taste.

Is there a substitute for fresh ginger?

Ground ginger can be used as a substitute for fresh ginger, but use it sparingly as it has a more concentrated flavor.

Can I make Egg Drop Soup in advance?

Egg Drop Soup is best served immediately after preparation to enjoy the silky texture of the eggs.

How do I create wispy egg ribbons in the soup?

Pour beaten eggs slowly into the simmering broth, stirring gently.

The slow addition allows the eggs to form thin ribbons instead of large clumps.

Are there alternatives to green onions for garnish?

Chopped chives or cilantro can be used as alternatives to green onions for garnishing the soup.

Can I add other ingredients to customize the soup?

Yes, you can add ingredients like cooked chicken, tofu, or vegetables to customize the soup to your liking.

How should I adjust salt and pepper in the soup?

Taste the soup before serving and adjust salt and pepper according to your preference.

Start with a small amount and add more if needed.