Velvet Ribbon Egg Drop Soup
Ethereal wisps of silky egg float through a savory, ginger-scented broth in this beautifully simple soup that comes together in under ten minutes. The secret is in the technique — a slow, steady drizzle of beaten egg into swirling hot broth creates those signature delicate ribbons that look like golden silk. Light enough to start any morning, satisfying enough to stand on its own.
Ingredients
- 4 cups chicken broth
- 3 large eggs, beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 1 teaspoon grated fresh ginger
+ 7 more ingredients
Instructions
Pour the chicken broth into a medium saucepan and bring to a boil over high heat. Add the grated ginger and let it simmer for 2 minutes to infuse.
If using the diced tomato, add it now and cook for 2 minutes until it begins to soften and release its juices into the broth.
Stir the cornstarch slurry to recombine, then pour it into the simmering broth while stirring. Cook for 1 minute until the broth thickens slightly — it should be just barely silky, not gloppy.
Reduce the heat so the broth is at a very gentle simmer with only tiny bubbles breaking the surface. This low temperature is essential for wispy egg ribbons.
Hold the bowl of beaten eggs about 6 inches above the pot. Using a fork or chopsticks, slowly drizzle the egg in a thin, steady stream while gently stirring the broth in one direction with a large circular motion.
Once all the egg has been added, stop stirring immediately. Let the soup sit undisturbed for 30 seconds to allow the egg ribbons to fully set.
Season with soy sauce, sesame oil, white pepper, salt, and a few drops of rice vinegar. Ladle into bowls and garnish with sliced scallions. Serve hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI