Egg Drop Soup without Cornstarch
This egg drop soup without cornstarch is a silky, savory, restaurant-quality soup that comes together in just 20 minutes using simple pantry staples. Instead of cornstarch, this recipe relies on an optional arrowroot powder slurry or simply lets the eggs and broth create a naturally smooth, light consistency. It's gluten-friendly, endlessly customizable, and tastes remarkably close to your favorite Chinese takeout, right from your own kitchen.
Equipment
- Medium saucepan or pot (3-4 quart)
- Ladle
- Small mixing bowl For beating eggs and mixing optional slurry
- Fork or whisk For beating eggs
- Measuring cups and spoons
- Fine-mesh strainer (optional) For an extra smooth broth
- Cutting board and knife For slicing green onions
Ingredients
- 4 cups chicken broth about 950ml; low sodium preferred
- 3 large eggs
- 1 tsp toasted sesame oil 5ml
- 1 tbsp soy sauce or tamari 15ml; use tamari for gluten-free
- 1/2 tsp ground ginger or 1 tsp freshly grated ginger
- 1/4 tsp white pepper
- 1/4 tsp salt or to taste
- 2 green onions thinly sliced, for garnish
Optional Thickener
- 1 tbsp arrowroot powder for extra thickness; substitute tapioca starch if needed
- 2 tbsp cold water 30ml; used to dissolve arrowroot powder
Instructions
- Crack all 3 eggs into a small bowl and beat thoroughly with a fork or whisk until the yolks and whites are fully combined into a smooth, slightly frothy mixture. Set aside near the stove.
- Pour the chicken broth into a medium saucepan and add the soy sauce, ground ginger, white pepper, and salt. Bring to a gentle boil over medium-high heat, stirring to combine, then reduce heat to medium-low for a steady simmer.
- If using, stir together the arrowroot powder and cold water in a small cup until fully dissolved. Slowly pour the slurry into the simmering broth while stirring continuously, and let it simmer for 1 to 2 minutes until the broth thickens slightly and turns glossy.
- Reduce heat to low so the broth is barely simmering, then slowly drizzle in the beaten eggs in a thin, steady stream while gently stirring the broth in a circular motion. Once all the egg is added, stir once or twice and immediately remove the pot from heat.
- Drizzle in the toasted sesame oil, stir gently, and taste for seasoning, adding more salt or soy sauce as needed. Ladle into bowls immediately and top with sliced green onions. Serve hot.
Notes
- Keep the heat on low before drizzling in the eggs. High or boiling broth will scramble the eggs into clumps instead of creating silky ribbons.
- Pour the eggs in a slow, thin stream while stirring in a gentle circular motion. This technique is what creates the signature wispy strands.
- The arrowroot slurry is optional. Without it, the soup is thinner but still silky from the eggs. Add it if you prefer a restaurant-style, lightly thickened broth.
- Use low-sodium chicken broth so you can control the salt level, since soy sauce adds sodium as well.
- Fresh ginger (1 tsp grated) gives a brighter, more vibrant flavor than ground ginger powder and is worth using if you have it on hand.
- Always add the sesame oil at the very end, off the heat. This preserves the aroma and prevents the flavor from burning off.
- Serve immediately. The egg ribbons continue to cook in the residual heat and the texture degrades as it sits, so pour and serve right away.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the egg texture breaks down when thawed.
- Reheat gently on the stovetop over low heat or in the microwave at 50% power in 60-second intervals. Do not boil reheated soup.
- Customize easily: add sliced mushrooms, cubed silken tofu, baby spinach, or a pinch of chili garlic sauce to the simmering broth before adding the eggs.
Nutrition
Serving: 1BowlCalories: 85kcalCarbohydrates: 3gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 480mgPotassium: 120mgSugar: 1gVitamin A: 6IUVitamin C: 3mgCalcium: 4mgIron: 6mg
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