How to Make Egg Drop Soup

by bms lifeskills


  • 1 Chicken broth
  • 1 (2-inch) piece ginger, sliced and smashed
  • 1 Tablespoon Soy sauce
  • 2 Garlic cloves, smashed
  • 2 Tablespoons Cornstarch
  • 2 Scallions, sliced thin
  • 2 Tablespoons Water
  • 2 Tablespoons Minced fresh cilantro
  • 4 Large eggs
  • Salt and pepper
  • Instructions

    Step 1

    Bring the broth, ginger, soy sauce and garlic to a simmer in a large Dutch oven over medium-high heat. Cook for ten minutes.

    Step 2

    Step 3

    Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth until thickened 1 minute

    Step 4

    Step 5

    Step 6

    Step 7

    Step 8

    Stir in the scallions and cilantro

    Step 9

    Step 10

    Step 11

    Step 12

    Stir the broth so that it is moving in a circle. Keep stirring as you pour the in the eggs in a slow, steady stream to form ribbons of cooked egg.

    Step 13

    Step 14

    Remove the soup from the heat and let stand for two minutes. Break up the eggs with a fork. Season with salt and pepper to taste before serving

    Step 15

    This is what it should look like

    Step 16