Description
This classic Egg Drop Soup recipe is a quick and comforting dish made with a flavorful chicken broth base, seasoned with ginger and garlic, and enriched with silky ribbons of gently cooked eggs. Perfect as a light starter or a warming snack, it requires just 15 minutes and simple ingredients to bring a taste of Chinese cuisine to your table.
Ingredients
Scale
Soup Base
- 4 cups chicken stock
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 3 scallions, sliced (plus extra for garnish)
Thickening Agent
- 1 tablespoon cornstarch
- ½ cup chicken stock (separate from the 4 cups)
Egg Mixture
- 2 eggs, whisked
Instructions
- Prepare the Soup Base: In a medium saucepan over medium-high heat, combine 3½ cups of chicken stock with ground ginger, garlic salt, and black pepper. Stir well and bring the mixture to a gentle boil to build a fragrant, flavorful broth.
- Make Cornstarch Slurry: In a small bowl, dissolve the cornstarch in the remaining ½ cup of chicken stock. This slurry will be used to thicken the soup, so ensure the cornstarch is fully mixed without lumps.
- Whisk the Eggs: In a separate small bowl, beat the two eggs thoroughly until the yolks and whites are completely blended and slightly frothy. Set aside for later use.
- Thicken the Broth: Once your soup base boils, slowly pour in the cornstarch slurry while stirring continuously to avoid clumps. This step thickens the broth to a smooth consistency. Add the sliced scallions now to infuse their fresh flavor into the soup.
- Create Egg Ribbons: Increase the heat to bring the broth to a rolling boil. Stir the soup gently in one direction with a non-slotted spoon to create a gentle vortex. Slowly and steadily pour the whisked eggs into the boiling broth while stirring; the eggs will cook instantly, forming delicate silky strands.
- Finish and Serve: Allow the soup to cook for an additional minute to ensure the egg ribbons are fully set. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with extra sliced scallions for added freshness and color.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Be sure to stir the broth continuously while adding the egg to achieve the signature silky ribbons.
- Adjust the thickness by varying the amount of cornstarch slurry according to your preference.
- Serve immediately for the best texture; egg ribbons can overcook if left too long.
- Optional: Add a splash of soy sauce or sesame oil for extra depth of flavor.
