Step 1: Prepare the Soup Base
- In a medium saucepan, bring the chicken broth, soy sauce, sesame oil, white pepper, and grated ginger to a gentle boil over medium heat.
- Lower the heat to a simmer while preparing the next steps.
Step 2: Make the Cornstarch Slurry
- In a small bowl, mix the cornstarch and water until fully dissolved.
- Gradually add the slurry to the simmering broth, stirring constantly to prevent lumps.
- Let the soup simmer for 2-3 minutes until slightly thickened.
Step 3: Create the Egg Strands
- Beat the eggs with the tablespoon of water in a small bowl.
- Slowly drizzle the egg mixture into the soup in a thin stream, stirring gently with a fork or chopstick to form delicate ribbons.
- Turn off the heat once the eggs are cooked, which takes about 30 seconds.
Step 4: Serve and Garnish
- Ladle the soup into bowls.
- Garnish with sliced green onions, crispy wonton strips, or a drizzle of chili oil for added flair and flavor.
Tips for Perfect Egg Drop Soup
- Consistent Egg Ribbons: Pour the beaten eggs slowly while stirring gently to create long, silky strands.
- Season Gradually: Start with less soy sauce and adjust to taste.
- Broth Choice: Use high-quality chicken broth or homemade stock for the best flavor.
Variations
- Vegetable Boost: Add peas, corn, or diced carrots for extra nutrition.
- Protein Additions: Include cooked shrimp, shredded chicken, or tofu for a heartier soup.
- Spicy Kick: Mix in a dash of sriracha or white pepper for heat.
Why This Recipe Works
The rich chicken broth base pairs beautifully with the delicate egg ribbons, while the hint of sesame oil adds depth and authenticity. The cornstarch slurry gives the soup its signature silky texture, ensuring every spoonful is as satisfying as it is delicious.
Enjoy this warm and comforting Egg Drop Soup any time you’re craving restaurant-quality flavors at home!