Egg Drop Soup
A silky, comforting Asian-inspired broth with delicate strands of egg, aromatic ginger, and swappable proteins and vegetables. Customize the base broth, protein, and garnishes to create endless variations.
Ingredients
Method
Mince the ginger and garlic. Chop your protein and vegetable into bite-sized pieces. Beat the eggs in a small bowl until fully combined.
Bring 6 cups of broth to a rolling boil in a large pot over medium-high heat.
Add minced ginger, garlic, soy sauce, rice vinegar, and sesame oil. Stir well and simmer for 2 minutes to infuse flavors.
If using protein and vegetables, add them now and simmer until cooked through, about 3–5 minutes depending on your choices.
Optional: Whisk together cornstarch and water into a slurry. Stir into the simmering broth to thicken slightly.
Reduce heat to medium. While gently stirring the broth in a circular motion, slowly drizzle the beaten eggs from a measuring cup or fork, creating silky egg ribbons. Stir constantly for 1–2 minutes until egg strands are set.
Ladle into bowls and garnish with sliced green onion and sesame seeds. Serve immediately while steaming.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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