This restaurant-style Egg Drop Soup recipe only takes about 15 minutes to make and it’s my absolute fave.
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 eggs
- 1/2 teaspoon toasted sesame oil
- 3 green onions, thinly sliced, plus extra for garnish
- (optional) 1/4 cup whole-kernel corn or creamed corn
- fine sea salt and freshly-cracked black pepper, to taste
- Whisk together stock (chilled or room-temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl. (I find the measuring cup easier for pouring.)
- Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
- Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
- Serve immediately, sprinkled with additional green onions.
*My old recipe called for 2 eggs and 2 egg whites, which you’re welcome to use. But nowadays, I’ve switched to just using 3 eggs, which is a bit easier. ;)