Egg Drop Soup Classic

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A simple and comforting Chinese egg drop soup with silky ribbons of egg swirling through a seasoned chicken broth. Ready in under 20 minutes, this restaurant-style classic is gently thickened with cornstarch and finished with a touch of sesame oil and white pepper.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 10 gFat
• 2.5 gSaturated Fat
• 9 gCarbs
• 0.5 gFiber
• 1 gSugar
• 14 gProtein
• 720 mgSodium
• 290 mgPotassium
• 90 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Broth

• 6 cups low-sodium chicken broth
• 1-inch piece fresh ginger, lightly smashed
• 2 scallions, white parts only, plus sliced green parts for garnish
• 1/4 tsp ground white pepper
• 1/2 tsp kosher salt, plus more to taste

For the Thickener and Eggs

• 3 tbsp cornstarch
• 3 tbsp cold water
• 3 large eggs, lightly beaten
• 8 oz soft silken tofu, drained and cut into 1/2-inch cubes (optional)

For Finishing

• 1 tbsp toasted sesame oil
• Extra sliced green scallions, for serving
• Chili oil, for serving (optional)

Directions

1. In a medium pot, combine the chicken broth, ginger, white scallion parts, salt, and white pepper; bring to a gentle boil over medium-high heat, then reduce to a low simmer for 5 minutes to let the aromatics infuse.
2. While the broth simmers, whisk the cornstarch with the cold water in a small bowl until completely smooth to make a slurry, and lightly beat the eggs in a separate bowl.
3. Fish out and discard the ginger slices and white scallion pieces from the broth. Stir the cornstarch slurry into the simmering broth and cook for about 1 minute, stirring gently, until slightly thickened.
4. Add the cubed tofu (if using) and warm through for about 30 seconds.
5. Reduce the heat to low so the broth is just barely simmering. Slowly drizzle the beaten eggs in a thin steady stream while stirring the soup in one direction with a fork or chopsticks to create silken ribbons.
6. Once all the egg is added, remove the pot from the heat and let it sit for 30 seconds so the egg ribbons set without toughening.
7. Stir in the sesame oil and taste for seasoning, adding more salt or white pepper as needed.
8. Ladle the soup into bowls, garnish each serving with sliced green scallions and a pinch of white pepper, and serve immediately with chili oil on the side for those who want extra warmth.

Cook’s Notes

• The trick to silken egg ribbons is a slow, steady drizzle of eggs into broth that is just barely simmering — a hard boil will break the eggs into small curds instead.
• Always mix cornstarch with cold water before adding it to hot liquid to avoid lumps and a starchy taste.
• Use low-sodium broth so you can control the salt level yourself, and adjust at the end.
• White pepper is more traditional than black and gives a cleaner, earthier heat that lets the broth flavor shine.
• For a heartier version, stir in a handful of baby spinach or thawed frozen peas at the end and let them wilt for 30 seconds before serving.

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