Authentic Egg Drop Soup with Ginger and Green Onions

Authentic Egg Drop Soup with Ginger and Green Onions

Silky broth swirled with tender egg ribbons, warmed through with fresh ginger.

Total 20 min Makes 4 servings Calories 90/serving

Dietary

Keto, Dairy free, Nut free, Halal

Allergens

Eggs, Soy, Sesame

This egg drop soup relies on a well-seasoned chicken broth, a light cornstarch slurry for gentle body, and a slow drizzle of beaten egg poured over swirling broth to form delicate ribbons. Fresh ginger and scallions add brightness, making it a comforting starter or light meal that comes together in under 20 minutes.

Ingredients

  • 4 cups chicken broth
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 3 large eggs, beaten
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt, plus more to taste
  • 2 green onions, thinly sliced
  • 1 teaspoon turmeric or a few drops of yellow food coloring (optional, for color)

Method

  1. In a small bowl, whisk the cornstarch and water together until smooth to make a slurry; set aside.

  2. In a 6-quart saucepan, combine the chicken broth, ginger, and garlic. Bring to a gentle boil over medium-high heat.

  3. Stir in the soy sauce, sesame oil, white pepper, and salt.

  4. Restir the cornstarch slurry and pour it into the simmering broth, stirring constantly until the soup thickens slightly and turns glossy.

  5. Reduce the heat to low so the broth is barely simmering. Using a spoon, stir the broth in a slow, wide circular motion to create a gentle swirl.

  6. While stirring, drizzle the beaten eggs into the broth in a thin, steady stream, letting them set into ribbons for a few seconds before stirring gently once.

  7. Remove from heat and taste, adjusting salt as needed. Ladle into bowls and top with sliced green onions.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Authentic Egg Drop Soup with Ginger and Green Onions

    This egg drop soup relies on a well-seasoned chicken broth, a light cornstarch slurry for gentle body, and a slow drizzle of beaten egg poured over swirling broth to form delicate ribbons. Fresh ginger and scallions add brightness, making it a comforting starter or light meal that comes together in under 20 minutes.

    20 min 4 servings 90 cal

    Ingredients

    • 4 cups chicken broth
    • 1 tablespoon fresh ginger, minced
    • 2 cloves garlic, minced
    • 2 tablespoons cornstarch
    • 3 tablespoons water
    • 3 large eggs, beaten
    • 1 tablespoon soy sauce
    • 1/2 teaspoon sesame oil
    • 1/2 teaspoon white pepper
    • 1/2 teaspoon salt, plus more to taste
    • 2 green onions, thinly sliced
    • 1 teaspoon turmeric or a few drops of yellow food coloring (optional, for color)

    Method

    1. 1

      In a small bowl, whisk the cornstarch and water together until smooth to make a slurry; set aside.

    2. 2

      In a 6-quart saucepan, combine the chicken broth, ginger, and garlic. Bring to a gentle boil over medium-high heat.

    3. 3

      Stir in the soy sauce, sesame oil, white pepper, and salt.

    4. 4

      Restir the cornstarch slurry and pour it into the simmering broth, stirring constantly until the soup thickens slightly and turns glossy.

    5. 5

      Reduce the heat to low so the broth is barely simmering. Using a spoon, stir the broth in a slow, wide circular motion to create a gentle swirl.

    6. 6

      While stirring, drizzle the beaten eggs into the broth in a thin, steady stream, letting them set into ribbons for a few seconds before stirring gently once.

    7. 7

      Remove from heat and taste, adjusting salt as needed. Ladle into bowls and top with sliced green onions.