Description
This comforting Egg Drop Soup recipe is a quick and easy appetizer featuring a delicate broth thickened with cornstarch and silky ribbons of softly cooked eggs. Flavored with ginger, garlic, and scallions, it offers a warm, flavorful experience perfect for a light meal or starter.
Ingredients
Scale
Soup Base
- 4 cups chicken stock
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- â…› teaspoon black pepper
- 3 scallions, sliced (plus extra for garnish)
Cornstarch Slurry
- 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 ground ginger, garlic salt, and black pepper. Stir well and bring the mixture to a gentle boil to infuse the flavors.
- Make Cornstarch Slurry: In a small bowl, dissolve the cornstarch into the remaining ½ cup of chicken stock completely. Set aside for later use to thicken the soup.
- Whisk the Eggs: In another small bowl, whisk the two eggs thoroughly until the yolks and whites are fully blended. Set this mixture aside to be added to the soup.
- Thicken the Broth: Once the soup base is boiling, slowly pour the cornstarch slurry into the saucepan, stirring continuously to avoid lumps. Add the sliced scallions now to enhance the flavor profile.
- Create Egg Ribbons: Increase the heat to achieve a rolling boil. Stir the broth consistently in one direction with a non-slotted spoon to create a gentle vortex. While stirring, slowly and steadily pour in the whisked eggs; they will cook immediately forming silky, tender egg ribbons.
- Finish and Serve: Allow the soup to cook for an additional minute to fully set the egg strands. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with extra sliced scallions for freshness.
Notes
- Use fresh chicken stock for the best flavor, but store-bought can be used in a pinch.
- Be sure to stir in one direction when adding eggs to create smooth ribbons rather than clumps.
- Adjust seasoning after adding eggs as broth flavors may mellow.
- Can be made vegetarian by substituting chicken stock with vegetable broth and omitting eggs or using vegan egg substitutes.
- Serve immediately as the egg ribbons can toughen if reheated for long periods.
