Egg Drop Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• 15 minutes from pantry to bowl.
• Restaurant classic at home.
• Comforting when you're sick.
• Light but satisfying.
• Cheap and quick.

Ingredient Notes

• Good chicken broth is the dominant flavor.
• Fresh ginger only.
• White pepper for authentic taste.

Ingredient Substitutions

• Vegetable broth for vegetarian.
• Add frozen corn or peas.
• Tamari for gluten-free.

Equipment Needed

• Medium saucepan
• Whisk
• Small bowls

Prep Tips

• Beat eggs in a measuring cup with a spout for clean drizzling.
• Pre-mix the slurry so it's ready.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 cup chicken broth, 1 cup cornstarch, 1 green onion, 1 tbsp soy sauce, 1 ginger. dice the onion, and grate the ginger before you start cooking.

2. 2

   Simmer broth with ginger. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

3. 3

   Whisk cornstarch slurry, add.

4. 4

   Drizzle beaten egg, stir.

5. 5

   Top with green onion.

Artsi Pro Tips

• Cornstarch slurry creates the texture that suspends egg ribbons.
• Drizzle eggs in slowly while swirling broth — fast pour clumps them.
• White pepper is more aromatic than black for this dish.

Common Mistakes

• Pouring eggs in fast — clumps.
• Skipping the slurry — thin broth.
• Boiling after eggs added — chunky scramble.

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