Description

This Easy Egg Drop Soup recipe is a quick and comforting Asian-inspired broth-based soup featuring delicate egg ribbons, flavored with ginger, garlic, and green onions. Perfect for a light meal or a soothing starter, this 15-minute recipe comes together with simple ingredients and offers a delicious, nourishing option that can easily be customized with optional garnishes like cilantro and chili oil.

Ingredients

Scale

Soup Base

4 cups chicken or vegetable broth (low sodium preferred)
2 tbsp soy sauce (or tamari for gluten-free option)
1 tsp sesame oil (optional)
1 tsp fresh ginger, minced (or ½ tsp ground ginger)
1 clove garlic, minced
2 green onions, thinly sliced (separate white and green parts)

Egg Mixture

2 large eggs, lightly beaten

Thickening Agent

1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Seasoning & Garnishes

Salt and pepper to taste
Optional garnishes: chopped cilantro, extra green onions (green parts), chili oil

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Instructions

Prepare the Broth: In a medium-sized pot, bring the chicken or vegetable broth to a simmer over medium heat to start building the soup’s flavor base.
Add Flavorings: Stir in the soy sauce, optional sesame oil, minced ginger, minced garlic, and the white parts of the sliced green onions to the simmering broth for a fragrant and savory foundation.
Simmer the Broth: Allow the broth to simmer gently for about 5 minutes so the flavors meld and intensify.
Thicken the Broth: While the broth simmers, prepare the thickening slurry by mixing cornstarch with water until smooth.
Add Cornstarch Mixture: Slowly stir the cornstarch slurry into the simmering broth, cooking for an additional 2-3 minutes while stirring constantly until the broth slightly thickens to the desired consistency.
Prepare to Add Eggs: Reduce the heat to low so the broth is barely simmering to ensure gentle cooking of the eggs.
Create Egg Ribbons: Slowly pour the lightly beaten eggs into the broth in a steady stream while continuously stirring the broth in one direction with a fork or chopsticks; this technique forms the signature delicate egg ribbons characteristic of egg drop soup.
Season the Soup: Taste the soup and adjust the seasoning by adding salt and pepper as needed.
Serve: Remove the soup from heat and ladle it into individual bowls.
Garnish: Top the soup with the green parts of the green onions, chopped cilantro, and a drizzle of chili oil if desired for extra flavor and color.

Notes

Using low sodium broth allows better control over the final saltiness of the soup.
For a gluten-free version, substitute soy sauce with tamari.
The sesame oil is optional but adds a nice depth of flavor; omit if you prefer.
Be careful not to boil the broth after adding eggs to prevent tough egg ribbons.
Garnishes like cilantro and chili oil add freshness and a spicy kick but can be omitted based on preference.