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Egg Drop Soup Recipe

This recipe crafts a comforting Chinese egg drop soup by simmering chicken broth with savory ham, aromatic ginger, and scallions. The broth is then strained, thickened with cornstarch, and finished with a slow drizzle of beaten eggs, creating delicate, silky strands. A classic, light, and flavorful soup that comes together relatively quickly.
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Total Time 40 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Chinese
Calories: 689.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 quart homemade or store-bought low-sodium chicken broth
  • 4 ounces chinese ham chinese dried sausage, or slab bacon
  • 6 scallions greens thinly sliced, whites left whole
  • 1- inch knob of ginger
  • 1 teaspoon whole white peppercorns
  • Kosher salt
  • 4 teaspoons cornstarch
  • 2 whole eggs

Equipment

  • 1 Medium Saucepan or Pot For simmering the broth and assembling the soup
  • 1 Fine-Mesh Sieve For straining aromatics from the broth
  • 1 Whisk For beating eggs and mixing cornstarch slurry
  • 1 Cutting Board For prepping ingredients
  • 1 Chef's Knife For slicing and dicing

Method
 

  1. Slice scallion greens thinly and set aside; leave whites whole. Thinly slice the Chinese ham/bacon and lightly smash the ginger knob.
  2. Combine chicken broth, sliced ham/bacon, scallion whites, ginger, and whole white peppercorns in a medium saucepan.
  3. Bring the mixture to a bare simmer over medium-high heat, then reduce heat to low, cover, and gently simmer for 20-25 minutes to fully infuse the flavors.
  4. Carefully strain the broth through a fine-mesh sieve into a clean pot, discarding all the cooked solids.
  5. In a small bowl, whisk together the cornstarch with 4 teaspoons of cold water to create a smooth, lump-free slurry.
  6. Return the strained broth to a gentle simmer over medium-low heat. Slowly whisk in the cornstarch slurry until the soup thickens slightly to your preferred consistency.
  7. While the soup is at a gentle simmer, quickly whisk the two whole eggs in a separate bowl until just combined.
  8. Gently stir the simmering soup in one continuous, circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream, allowing them to form delicate ribbons. Continue to stir gently for another 15-30 seconds.
  9. Remove the soup from the heat and season with Kosher salt to taste, adjusting as needed.
  10. Ladle the hot soup into individual serving bowls and garnish generously with the reserved thinly sliced scallion greens before serving immediately.

Notes

The quality of your broth is paramount; a rich, homemade chicken broth will yield the most flavorful soup. When adding the eggs, ensure your broth is at a gentle simmer, not a rolling boil, and drizzle them in a slow, thin stream while gently stirring in one direction. This creates delicate, silky egg 'flowers'. For best results, mix the cornstarch with a small amount of cold water *before* adding it to the hot soup to prevent lumps. A final dash of white pepper or a few drops of toasted sesame oil just before serving will elevate the aromatic profile. Adjust salt after the ham has simmered, as it contributes salinity. Consider blanching the Chinese ham or bacon first to remove excess salt and impurities, especially if using a cured variety.