Homemade Egg Drop Soup Recipe
Savory ginger chicken broth lightly thickened with cornstarch and swirled with silky ribbons of egg and scallions.
Equipment
- Saucepan
- Small bowl
- Whisk
- Spoon
Ingredients
Main Ingredients
- 2 large eggs beaten
- 4 cup low sodium chicken stock divided: 3 1/2 cups plus 1/2 cup
- 1 tbsp cornstarch
- 1 tsp ground ginger
- ¼ tsp garlic salt
- ⅛ tsp black pepper
- 3 scallions sliced
Instructions
Cooking
- Season. Heat 3 1/2 cups stock with the ginger, garlic salt, and pepper in a saucepan.
- Prep. Stir the cornstarch into the remaining cold stock in a small bowl and whisk the eggs.
- Thicken. Stir the slurry into the boiling broth and simmer 1 minute.
- Add scallions. Stir in most of the scallions and return to a boil.
- Ribbon the eggs. Stir in one direction with a spoon and slowly pour in the eggs. Serve with scallions on top.
Notes
Substitutions: Use vegetable broth for a meatless soup and white pepper or fresh ginger for the ground spices.
Tips: Mix the cornstarch with cold stock and pour the eggs in a thin stream into boiling broth for long ribbons.
Storage: Refrigerate for 3 to 4 days and reheat until steaming, 165 degrees F.