Homemade Egg Drop Soup
Four small bowls of ginger-seasoned chicken stock with delicate cooked egg strands and sliced scallions.
Ingredients
Soup
- 2 large eggs
- 4 cups low-sodium chicken stock divided
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/4 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
- 3 scallions sliced, whites and greens separated
Instructions
Make the Soup
- Combine 3 1/2 cups stock, ginger, garlic salt, pepper, and scallion whites in a saucepan. Heat over medium-high for 5–7 minutes, then reduce to a gentle simmer.
- Mix cornstarch with the remaining 1/2 cup cold stock until smooth. Stir into the saucepan and simmer for 1 minute until lightly thickened.
- Beat the eggs and slowly drizzle them into the gently swirling broth over 30–60 seconds. Pause stirring for 30 seconds, then simmer about 1 minute until the egg is fully opaque and the soup reaches 160°F.
- Gently stir the soup and divide among 4 small bowls. Top with the scallion greens.
Notes
- Store in the refrigerator for 2–3 days; chill promptly in shallow containers.
- Heat leftover portions to 165°F before serving.