Description
A quick and comforting Chinese-inspired Egg Drop Soup made with fragrant chicken broth, ginger, garlic, and sesame oil, featuring silky ribbons of egg for a light yet nourishing meal or starter.
Ingredients
1 tbsp vegetable oil
4 garlic cloves, chopped
8 cups chicken bone broth or chicken broth
3 tbsp cornstarch
2 tbsp ginger, thinly sliced or 1/2 tsp ginger powder
1 tsp soy sauce
2 tsp sesame oil
1 tsp chicken bouillon powder (or more to taste)
1–2 tsp white pepper or black pepper
Salt, to taste
3 eggs
2 stalks scallions, thinly sliced
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant but not browned.
- Dissolve cornstarch in 3 tablespoons of chicken broth and set aside.
- Pour remaining broth into the pot, then add ginger, dissolved cornstarch mixture, soy sauce, sesame oil, chicken bouillon powder, and white pepper. Bring to a boil and simmer for 5 minutes.
- Beat the eggs in a small bowl or measuring cup with a spout.
- Turn off the heat and slowly pour the beaten eggs into the hot soup while stirring gently in a circular motion to form silky ribbons.
- Remove the garlic and ginger pieces, taste, and adjust seasoning with salt as needed.
- Garnish with sliced scallions and a sprinkle of extra white pepper before serving.
Notes
For a vegetarian version, use vegetable broth and omit the chicken bouillon.
Pour the eggs slowly in a thin stream while stirring gently for perfect ribbons.
Add chili oil, rice vinegar, or a dash of fish sauce for extra flavor.
Do not reboil when reheating—heat gently to maintain silky texture.
Can be made gluten-free using gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 1g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 80mg
