Classic Egg Drop Soup
This soup is an exercise in timing rather than complex ingredients. It is best prepared in a single pot, moving quickly once the starch hits the liquid.
The consistency of the broth is everything.
Ensure your cornstarch slurry is fully dissolved before adding it, and keep the broth at a gentle simmer, not a rolling boil, to keep the egg ribbons delicate.
- medium saucepan
- whisk
- small bowl
- ladle
What goes in.
- 4 cupschicken or vegetable stock
- 1 tspfresh ginger, minced
- 2 tbspcornstarch
- 3 tbspcold water
- 3large eggs, lightly beaten
- 1 tbspsoy sauce
- 1/2 tsptoasted sesame oil
- 1/4 tspground white pepper
- 2green onions, thinly sliced
Drizzling the egg
Pour the beaten egg in a slow, steady stream while stirring the soup in a circular motion. This movement pulls the egg into long, thin sheets instead of scrambling it into thick chunks.
The method.
Prepare the base
Bring the stock and minced ginger to a boil in a saucepan. Reduce to a simmer for 3 minutes to infuse the ginger.
Thicken the soup
Whisk the cornstarch and cold water together until smooth. Stir the mixture into the simmering stock and cook for 1 minute until the liquid turns glossy and slightly opaque.
Season
Remove the pan from the heat. Stir in the soy sauce, sesame oil, and white pepper.
Create ribbons
Using one hand, stir the soup in a slow, clockwise motion. With the other hand, drizzle the beaten eggs into the vortex. Let it sit undisturbed for 10 seconds before gently folding.
Finish
Ladle immediately into bowls and top with the sliced green onions.
Other turns to take.
Hot and Sour
Add 2 tablespoons of rice vinegar and a dash of chili oil during the seasoning step.
Vegetable Loaded
Stir in a handful of fresh spinach or finely diced carrots just before adding the cornstarch slurry.
When it doesn't go to plan.
Use white pepper for the authentic earthy heat characteristic of this dish; black pepper will change the flavor profile significantly.
If you prefer thinner ribbons, add a tablespoon of water to your eggs before whisking them.
Do not overcook the eggs; they will continue to set in the residual heat of the broth.
The ones that keep coming up.
Why did my eggs turn into thick clumps?
The broth was likely boiling too vigorously or you poured the eggs in too quickly. Keep the heat low and use a slow, thin stream.
Can I use store-bought stock?
Yes, but ensure it is seasoned to your liking before thickening, as the cornstarch will slightly mute the salt levels.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe