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Egg Drop Soup Recipe Easy Homemade Comforting Bowl for Cozy Evenings

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A quick and easy egg drop soup recipe featuring silky egg ribbons in a savory broth infused with ginger and scallions, perfect for cozy evenings and comforting meals.

Ingredients

Scale
  • 4 cups (1 liter) chicken broth or stock (low sodium preferred)
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 2 large eggs, room temperature
  • 1 tablespoon cornstarch
  • 1/4 cup (60 ml) water
  • 2 scallions, thinly sliced
  • 1 tablespoon soy sauce (use tamari for gluten-free option)
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil
  • Salt to taste

Instructions

  1. In a medium saucepan, pour 4 cups (1 liter) of chicken broth. Add the sliced ginger and minced garlic. Bring to a gentle boil over medium-high heat, then reduce heat to low and let it simmer for 8-10 minutes.
  2. While the broth simmers, combine 1 tablespoon cornstarch with 1/4 cup (60 ml) cold water in a small bowl. Stir until fully dissolved.
  3. After simmering, remove the ginger slices and garlic bits (or strain the broth for a clearer soup).
  4. Slowly pour the cornstarch slurry into the simmering broth while stirring gently. Continue cooking for 2-3 minutes until the broth thickens slightly.
  5. Crack 2 large eggs into a bowl and whisk until the yolks and whites are fully combined and slightly frothy.
  6. With the broth gently simmering, slowly drizzle the beaten eggs in a thin stream while stirring the broth in a circular motion with a fork or chopsticks to create silky egg ribbons.
  7. Add 1 tablespoon soy sauce, 1/4 teaspoon white pepper, and salt to taste. Stir in 1 teaspoon sesame oil.
  8. Turn off the heat and sprinkle the sliced scallions on top.
  9. Ladle the soup into bowls and serve immediately.

Notes

Use low sodium broth for better control over seasoning. For vegetarian version, substitute chicken broth with vegetable broth and soy sauce with tamari or coconut aminos. Pour eggs slowly into gently simmering broth while stirring to create silky ribbons. Avoid boiling broth to prevent clumpy eggs. Cornstarch slurry thickens broth just enough without making it gloopy. Leftovers keep up to 2 days refrigerated; reheat gently with splash of water or broth. Freeze broth without eggs for up to 3 months.

Nutrition

Keywords: egg drop soup, easy soup recipe, comforting soup, homemade egg drop soup, quick soup, ginger soup, scallion soup, gluten-free soup option

Find it online: https://evabakery.com/egg-drop-soup-recipe-easy-homemade-comforting-bowl-for-cozy-evenings/