Soups & stews / Chicken, noodle & dumpling soups
Egg Drop Soup with Silky Ribbons
Not rated yet. Be the first.
Ginger-scented broth, a slow swirl, and a thin stream of beaten egg that sets into silky ribbons. Fifteen minutes from the first simmer to the first spoonful, and it warms you from the middle outward.
The short version
Simmer chicken broth with ginger and soy, stir in a cornstarch slurry until lightly thickened, then swirl the broth and pour in beaten egg in a thin stream. Finish with white pepper, sesame oil and green onion. Serve right away.
What makes ours better
why ours wins the argument at dinner
-
Thicken the broth lightly with cornstarch. A slightly thickened broth holds the egg in long ribbons instead of letting it break into tiny bits, and gives the soup a silky feel.
-
Pour slowly into a swirling, barely simmering pot. Hot but gentle movement sets the egg into thin strands as it falls. A hard boil makes it cloudy and scrambled.
-
Season with ginger, white pepper and sesame oil. Fresh ginger and white pepper give the gentle heat people expect from takeout, and sesame oil at the end adds aroma.
What you need
the stars of the show
- Low-sodium chicken broth4 cups
- Fresh ginger1 teaspoon
- Soy sauce1 tablespoon
- Eggs3 large
- Green onions2 large
yes, all of the butter
Steps
apron on. phone down. mostly.
-
Warm the broth
Combine the broth, ginger and soy sauce in a medium saucepan. Bring to a simmer over medium heat.
-
Make the slurry
Stir the cornstarch and cold water together in a small bowl until smooth with no lumps. Beat the eggs in a measuring cup or pitcher with a spout.
-
Thicken the soup
Stir the slurry again, since the starch settles, and pour it into the simmering broth, stirring. Cook for 1 minute until the broth looks glossy and is lightly thickened. Keep it at a gentle simmer, not a boil.
About 1 min. Cook mode has a timer for this step.
-
Drop in the eggs
Stir the soup in one direction to make a slow whirlpool. Pour the beaten eggs in a thin stream, 5 to 6 inches above the pot, while you keep stirring gently. The egg will set into long ribbons within seconds.
Don't stir hard once the egg goes in. A slow swirl keeps the ribbons long.
-
Season and serve
Remove the pot from the heat. Stir in the white pepper, sesame oil and half the green onions. Taste and add salt if needed. Ladle into bowls and top with the remaining green onions. Serve right away.
Good to know
things I learned the hard way, so you can skip that part
- Use the best broth you can. With only a few ingredients, the broth is most of the flavor. Homemade is ideal, and a good boxed broth works.
- For a thicker soup like many takeout versions, use 2 tablespoons of cornstarch with 1/4 cup of water.
- Add a handful of corn kernels or a few thin slices of mushrooms to the broth before the slurry for a heartier bowl.
- Storage. Best eaten right away. Leftovers keep in the refrigerator for 2 days, though the eggs turn firmer. Reheat gently on the stove without boiling.
Questions, answered
asked and answered at the kitchen counter
Why does my egg drop soup look cloudy?
The soup was boiling when the egg went in, or the egg was stirred too hard. Keep it at a gentle simmer and swirl slowly.
Do I need cornstarch in egg drop soup?
It is not required, but it helps. The slightly thicker broth holds the eggs in long, silky ribbons rather than letting them sink and break apart.
Can I make egg drop soup without soy sauce?
Yes. Replace it with an extra 1/2 teaspoon of salt. The color will be paler but the flavor is still good.
Can I use a different broth?
Vegetable broth works and keeps the soup vegetarian. Use a good one, since the broth is the main flavor.
Can I make egg drop soup ahead?
Make the broth up to 3 days ahead, then reheat and add the slurry and eggs just before serving. The eggs are best fresh.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
stars first, story second. I read every one.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.