Chicken Egg Drop Soup
Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.
YIELD
8 servingsPREP
35 minCOOK
25 minREADY
60 minMore than a starter, this egg drop soup eats like a light meal. A whole pound of chicken and a half-dozen eggs give it real heft, suspended in a clear, ginger-scented broth with a faint sweetness from mirin.
Don’t skip the chicken’s cornstarch toss. Coating it with sesame oil, cornstarch, salt, and white pepper before cooking, a technique called velveting, seals in moisture and gives the meat a silky, tender bite that holds up in the broth instead of going stringy.
The broth gets its body from a cornstarch slurry stirred in until it turns glossy and lightly thickened. That slight thickness is what suspends the egg in delicate ribbons rather than letting it sink. For those signature wisps, pour the beaten eggs in slowly while the broth barely simmers, swirling gently so they bloom into thin, feathery sheets.
White pepper, not black, is the traditional choice here for its sharp, clean warmth.
Chef Tips
- Velvet the chicken with the cornstarch mixture and chill it. This is what keeps the meat tender and silky.
- Keep the broth at a gentle simmer for the eggs. A violent boil turns them tough and clouds the soup.
- Stir slowly in one direction as you drizzle the egg for the thinnest, prettiest ribbons.
Variations
- Add corn, peas, or sliced mushrooms for more color and texture.
- Finish with a drizzle of chili oil or extra sesame oil for fragrance.
- Use store-bought broth and rotisserie chicken for a faster weeknight version.
Ingredients
Directions
Bring pork broth, ginger and green onions to a boil in a saucepan.
Cover, reduce the heat to medium low and simmer 20 minutes.
Remove from heat and strain into a large bowl, discard the ginger and green onions.
Return to broth to the saucepan and stir in the mirin.
Meanwhile, toss the chicken, sesame oil, 2 tbl cornstarch, 1 teaspoon salt anr 1 teaspoon white peppee in a bowl.
Refrigerate until needee.
Dissolve remaining 6 tbl cornstarch in ½ cup water.
Return the broth to a simmer over medium heat.
Add the cornstarch mixture and cook, stirring until glossy and slightly thickened, about 4 min.
Add chicken and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sherts of cooked egg.
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