Egg Drop Soup Recipe

Ingredients

Broth and Seasonings

• 4 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon ground ginger
• ½ teaspoon kosher salt
• ½ teaspoon toasted sesame oil
• ¼ teaspoon tamari soy sauce
• ¼ teaspoon ground turmeric (optional for color)
• Pinch ground white pepper

Thickening Agent

• 2 tablespoons cornstarch

Egg and Garnish

• 3 large eggs, lightly beaten
• 1 green onion, thinly sliced on a diagonal

Instructions

1. Pour ¼ cup of the chicken broth into a measuring cup. Stir in the cornstarch until smooth to create a slurry.
2. Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, tamari soy sauce, toasted sesame oil, kosher salt, and ground white pepper. If using, add the ground turmeric. Stir to combine. While continuously stirring, slowly pour in the cornstarch slurry. Simmer and stir for another minute until the broth slightly thickens.
3. Reduce heat to low and stir the soup in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream to form delicate egg ribbons. Let the eggs sit undisturbed for 30 seconds to fully set before gently stirring again.
4. Ladle the soup into bowls and garnish with sliced green onions. Serve immediately for best flavor and texture.

Notes

• Do not double the amount of cornstarch when scaling up the recipe, as it can alter the soup's texture.
• It is best not to freeze egg drop soup because the eggs and thickener may separate upon thawing.
• If fresh ginger is available, it can be used instead of ground ginger for a fresher flavor.
• Each serving is approximately 2 ¼ cups of soup.

Nutrition

Serving: 1 bowl (about 2 ¼ cups) | Calories: 120kcal | Carbohydrates: 8g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 185mg | Sodium: 500mg | Fiber: 0.5g | Sugar: 1g