The last time I shared a recipe in my East series was back in June — admittedly, a long pause. I always knew this series would take time, but I didn’t expect a six‑month gap between posts. Whoops!
Today’s recipe is a warm, comforting bowl of egg drop soup — exactly what’s needed for a snowy day.
It’s snow day number two here in Raleigh. The city has mostly shut down, and the neighborhood is alive with a mix of amazed Southerners and unimpressed Northern transplants. As for me, I’m happily watching the flakes from my window in cozy socks, deciding which records to play while I work.
I love North Carolina winters — just enough cold and snow to feel seasonal without months of gray. A light white blanket brings a crispness to the air and then melts away before it becomes tiresome. Snow, slouch socks, and soup — a perfect day.
Easy Egg Drop Soup
I’m a big soup fan, particularly East and Southeast Asian varieties. While wonton soup has always been a favorite, I recently rediscovered how comforting egg drop soup can be. It’s deceptively simple: beaten eggs are poured into a hot broth to form silky ribbons, while ginger, pepper, and scallions add subtle flavor. Traditionally made with chicken broth, this version uses vegetable broth to keep it pescetarian-friendly — though chicken broth works great if you prefer it.
The technique is straightforward: bring the broth and aromatics to a boil, reduce to a simmer, stir to create a gentle whirlpool, and slowly stream in the beaten eggs so they form delicate ribbons. Some cooks add a pinch of turmeric to deepen the golden color; that’s optional.
If you make this, snap a photo and tag me on Instagram @killing__thyme — I love seeing your recreations!
Easy Egg Drop Soup
Ingredients
- 4 cups vegetable broth, if you aren’t pescetarian, you can use chicken broth
- 1/4 tsp salt
- 1/8 tsp freshly grated ginger
- pinch of white pepper, optional; if you don’t have white pepper, add a few cracks of black pepper
- 1/4 cup thinly sliced scallions, white parts set apart from the green
- 2 eggs, whisked
- 2 tsp corn starch, divided, optional; see notes
Instructions
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Heat a saucepan over medium heat. Add 3 3/4 cups of the broth to the pan and reserve 1/4 cup for dissolving corn starch.
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Stir in the salt, grated ginger, white pepper (or cracked black pepper), and the white parts of the scallions. Bring the mixture to a rolling boil.
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Whisk 1 teaspoon cornstarch into the reserved 1/4 cup broth until dissolved. Lower the heat to a gentle simmer and stir the cornstarch slurry into the pot to slightly thicken the broth.
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In a small bowl, whisk the two eggs with the remaining 1 teaspoon cornstarch until smooth.
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Use a ladle or spoon to stir the simmering broth in a circular motion to create a gentle whirlpool. Slowly drizzle the egg mixture into the moving broth; the egg will form thin, silky ribbons as it cooks.
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Remove the pot from the heat and let the soup rest for about 15 seconds. Ladle into bowls, garnish with the green parts of the scallions, and serve immediately.
Notes
This soup is best enjoyed fresh and doesn’t keep well in the fridge, so serve it right away.
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