Description
This classic Egg Drop Soup recipe is a comforting, quick, and easy-to-make Chinese appetizer featuring silky ribbons of egg in a flavorful chicken broth thickened with cornstarch and seasoned with ginger and garlic salt. Ready in just 15 minutes, it serves four and is perfect for a warm, satisfying start to any meal.
Ingredients
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 Mixture
- 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 the ground ginger, garlic salt, and black pepper. Stir to mix well and bring the mixture to a gentle boil.
- Make Cornstarch Slurry: In a small bowl, stir the cornstarch into the remaining ½ cup of chicken stock until fully dissolved. Set this mixture aside to be added later.
- Whisk the Eggs: In a separate small bowl, whisk the two eggs until the yolks and whites are completely blended. Set aside for adding into the soup.
- Thicken the Broth: Once the soup base is boiling, slowly pour the cornstarch slurry into the saucepan while stirring continuously. This will thicken the broth slightly. Add the sliced scallions at this stage to infuse flavor.
- Create Egg Ribbons: Increase the heat to bring the broth to a rolling boil. Stir the broth in one consistent direction with a non-slotted spoon to create a gentle vortex. While stirring, slowly and steadily pour the whisked eggs into the boiling broth. The eggs will cook immediately, forming silky ribbons.
- Finish and Serve: Allow the soup to cook for another minute to fully set the egg strands. Taste and adjust seasoning if needed. Serve hot, garnished with additional sliced scallions if desired.
Notes
- Use fresh eggs for best texture and flavor in the egg ribbons.
- To make the soup vegetarian, substitute chicken stock with vegetable broth.
- If you prefer thicker soup, increase the cornstarch to 1.5 tablespoons.
- Stirring in one direction when adding eggs is key to forming the classic egg ribbons.
- Serve immediately for the best texture as the egg strands can overcook and become rubbery if left too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese