Chinese
Egg Drop Soup
Beaten eggs are streamed into hot ginger broth so they set into soft ribbons. Peas and scallions make it a light bowl rather than only broth.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A light cornstarch slurry gives the eggs something to cling to.
- The broth should steam, not boil hard, when the eggs go in.
- Pouring the eggs in a thin stream makes ribbons instead of clumps.
- White pepper seasons the soup without looking like specks of black pepper.
Ingredients
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Instructions
- 1
Bring the chicken broth and ginger to a simmer in a saucepan over medium heat, about 200°F.
- 2
Stir the cornstarch with the water and whisk it into the broth. Simmer 1 minute until slightly cloudy and thickened.
- 3
Add the peas and cook 1 minute.
- 4
Lower the heat so the surface is steaming but not at a rolling boil. Season with salt and white pepper.
- 5
Drizzle in the beaten eggs in a slow circle while stirring the soup gently in one direction. Let the eggs set into ribbons, about 30 seconds.
- 6
Take the pot off the heat, stir in the sesame oil and scallions, and serve.
Pro tips
- Beat the eggs well so the ribbons are even.
- If the eggs clump, the broth was boiling too hard. Pull it off the heat next time.
- Serve right away; the ribbons firm up as the soup sits.
Easy substitutions
- frozen peas
- diced silken tofu
- white pepper
- a few drops of sesame oil and salt
- chicken broth
- gluten-free vegetable broth
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days.
Reheating
Warm gently on the stovetop until hot without boiling, so the egg ribbons do not turn rubbery.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 152
- Protein
- 12 g
- Carbs
- 8 g
- Fat
- 8 g
- Fiber
- 1 g
Budget friendly · Stovetop · Dairy-Free, Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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