Egg Drop Soup with Ginger & Rice

Light, warm soup with ginger and silky egg ribbons. The 15-minute estimate assumes the rice is already cooked.

Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes | Yield: 4 servings

Ingredients

• 4 cups chicken broth
• 3 eggs, beaten
• 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1 tsp cornstarch + 1 tbsp cold water (optional, for silkier texture)
• Steamed rice for serving
• White pepper to taste

Instructions

1. Bring broth to a simmer over medium heat. Add ginger and soy sauce. Simmer 3-4 min to infuse.
2. Optional: stir in cornstarch slurry for a slightly thicker, silkier broth.
3. Drizzle in beaten eggs slowly in a thin stream while gently stirring the soup in one direction. The eggs will form silky ribbons. Don't stir too aggressively.
4. Check doneness: Keep at a gentle simmer until the eggs are set and the soup reaches 160°F. Then remove from heat. Drizzle in sesame oil, add white pepper to taste.
5. Serve over steamed rice, topped with sliced green onions.

Chef's Tips

• Thin stream = silky ribbons. Pour the eggs from a fork or measuring cup with a spout for control.
• Don't boil — a gentle simmer gives you delicate ribbons. A rolling boil gives you scrambled egg soup.
• Add-ins: shredded rotisserie chicken, baby spinach, corn, or tofu for more substance.
• Keeps well — refrigerate up to 3 days. Reheat gently on the stove.

Variations

• Spicy → add chili oil or sriracha
• Heartier → add shredded chicken and baby corn
• Thai twist → swap ginger for lemongrass, add a splash of coconut milk and lime

Dietary Notes

Ordinary soy sauce often contains wheat. Use verified gluten-free soy sauce or tamari and broth for that variation. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.