Asian Egg Drop Soup
This easy Asian Egg Drop Soup recipe delivers a comforting and flavorful dish in under 25 minutes. It features a savory chicken stock base infused with fresh ginger and soy sauce, thickened lightly with a cornstarch slurry. The signature 'egg drop' technique creates delicate, feathered ribbons of egg, finished with fresh green onions for a light, nourishing soup perfect as a starter or light meal.
Equipment
- 1 Saucepan (medium) For boiling the soup
- 1 Whisk For eggs, slurry, and stirring the soup
- 1 Small bowl or cup For preparing the cornstarch slurry
- 1 Microplane or Fine Grater For grating fresh ginger
- 1 Chef's Knife and Cutting Board For chopping green onions
Ingredients
Main
- 4 cups prepared chicken stock plus 2 tablespoons
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 eggs lightly beaten
- 2 green onions chopped, including ends
- Salt and white pepper to taste
Instructions
- Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.
Notes
For the signature 'egg drop' effect, ensure the soup is at a gentle simmer, not a rolling boil, when you slowly drizzle in the beaten eggs. Stir continuously in one direction to create long, delicate ribbons. Undissolved cornstarch in the slurry can cause lumps, so whisk it thoroughly with cold stock until completely smooth before adding to the hot soup; this ensures even thickening. The quality of your chicken stock is paramount—homemade or a high-quality store-bought low-sodium version will yield the best flavor. Taste and adjust seasoning with salt and white pepper just before serving, as soy sauce and stock contribute salinity. For an added layer of flavor and aroma, a few drops of sesame oil just before serving can elevate the dish.