Description
Learn how to make authentic Chinese Egg Drop Soup at home with this simple recipe. Features a flavorful ginger-infused chicken broth with delicate egg ribbons, ready in just 15 minutes. Perfect as a light meal or appetizer!
Ingredients
For the Broth:
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6 cups chicken broth (grab the low-sodium kind)
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2 tablespoons soy sauce
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1 tablespoon fresh ginger, minced
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2 cloves garlic, minced
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1 teaspoon sesame oil
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1/4 teaspoon white pepper
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2 tablespoons cornstarch
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3 tablespoons cold water
For the Eggs:
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3 large eggs
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1 tablespoon water
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Pinch of salt
For Serving:
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2 green onions, thinly sliced
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Additional sesame oil for drizzling
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Fresh cilantro (optional)
Instructions
Listen, I used to start cooking and then realize halfway through I hadn’t even peeled my ginger yet. Don’t be me. Get everything ready first – mince the ginger and garlic, slice your green onions, beat those eggs with water and salt. Line it all up like you’re on a cooking show because this moves fast once you start.
Medium-high heat. Pour in your chicken broth, soy sauce, ginger, and garlic. Let it bubble up to a gentle boil – we’re not trying to launch it into space, just get it moving. Back off the heat to simmer for maybe 3-4 minutes. Your kitchen’s gonna smell insane right now. That’s how you know the ginger’s working its magic.
Dump in the sesame oil and white pepper. Grab a spoon and taste it – this is important, don’t skip this. Too bland? More soy sauce. Want more kick? Another pinch of white pepper. This is your last shot to fix the flavor before eggs go in.
Mix your cornstarch with cold water in that small bowl till it’s completely smooth. Any lumps now means weird gloppy bits later, and nobody wants that. While your soup’s still simmering, pour this mixture in slowly and keep stirring. Watch it get all shiny and thick. Let it simmer another minute.
Okay, this is where most people freak out, but you’re gonna be fine. Your soup needs to be barely simmering – think hot tub, not whirlpool. Grab your fork and stir in circles to get everything moving. While it’s swirling, drizzle your eggs in the thinnest stream you can manage. Like, pretend you’re a fancy dessert chef doing chocolate drizzle. The eggs cook instantly into these gorgeous ribbons. Keep stirring gently for about 30 seconds. Don’t go crazy with the stirring or you’ll shred everything.
Turn off the heat immediately. Give it one more taste (I always do, even though I know it’s perfect). Scoop into bowls, go crazy with the green onions, add another tiny drizzle of sesame oil, cilantro if that’s your thing. Serve it steaming hot and watch everyone’s face light up.
Notes
If your soup’s boiling hard when eggs go in, you’re getting chunks. Keep it calm. Gentle simmer. That’s the sweet spot. Messed up anyway and got egg bits? Break them up smaller with your spoon and pretend it’s supposed to look like that. I call it rustic. My husband has no clue half the time.
My grandma’s secret that she swore me to secrecy about (sorry Grandma): add a tablespoon of butter at the end. I know it’s not traditional. But the richness? Unreal. Try it once before you come at me.
For that restaurant look, drizzle soy sauce in a spiral on top right before serving. Takes five seconds, looks professional.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese