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Chinese · Appetizer/Side

Egg Drop Soup

Chef Bao

A light, savory broth with delicate ribbons of egg, green onion, and classic Chinese-inspired seasoning.

Prep time
10 minutes
Cook time
10 minutes
Total time
20 minutes
Servings
4
Chef Bao presenting Egg Drop Soup

Ingredients

  • 4 cups chicken broth (960 mL)
  • 3 large eggs
  • 1 tbsp cornstarch (8 g)
  • 2 tbsp water (30 mL)
  • 1 tsp soy sauce (5 mL)
  • 1/2 tsp sesame oil (2.5 mL)
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 green onions, thinly sliced
  • Salt, to taste

Directions

  1. Add the chicken broth, soy sauce, sesame oil, white pepper, ginger, and garlic powder to a medium pot and bring to a gentle simmer.
  2. In a small bowl, whisk together the cornstarch and water until smooth.
  3. Slowly stir the cornstarch mixture into the simmering broth and cook for 1–2 minutes, until the broth thickens slightly.
  4. Crack the eggs into a separate bowl and whisk until completely combined.
  5. Stir the soup slowly in one direction to create a gentle swirl.
  6. Slowly pour the beaten eggs into the swirling broth in a thin, steady stream.
  7. Let the eggs cook undisturbed for about 15 seconds, then gently stir to separate them into soft ribbons.
  8. Stir in most of the sliced green onions and season with salt to taste.
  9. Ladle the soup into bowls and garnish with the remaining green onions.
  10. Serve immediately while hot.