Delicious, comforting, and so easy to make, this egg drop soup recipe is guaranteed to be a year-round dinnertime staple. Ready in nearly no time at all (15, maybe 20, minutes), egg drop soup cooks really fast. While the ingredients are super basic and require very little preparation, its flavor is bold, smooth, and perfectly balanced. Serve as a side or as the main course, you can even add some shredded chicken or tofu for added protein and serve with rice to really fill you up.
Bring the broth to a simmer.
While the broth is coming to a simmer, mix together the cornstarch and cold water in a small bowl until combined. In a separate bowl, whisk the eggs.
Once the broth reaches a low boil, reduce the heat to medium-low and season the hot broth with ground ginger, garlic powder, soy sauce, and toasted sesame oil (if using). Stir in the cornstarch slurry until combined.
Reduce heat to low and use a fork or whisk to stir the broth in a circular, whirlpool motion. Stirring continuously (don’t stop) slowly pour the whisked eggs into the soup creating long egg ribbons. Remove from heat and season to taste.