Low Sodium Light Egg Drop Soup

Total time25 min

Prep time10 min

Cook time15 min

Warm chicken broth gets infused with fresh grated ginger, then thickened with a simple cornstarch slurry until it turns silky and just barely translucent. The real magic happens when beaten eggs are drizzled in slow, thin streams while stirring — they bloom instantly into those long, delicate ribbons this soup is known for. Finished with a scattering of sliced scallion greens, it's light, savory, and soothing in every spoonful. Because you control the seasoning yourself from start to finish, tasting and adjusting as you go, this bowl is an easy way to keep low-sodium cooking simple without sacrificing flavor. It comes together in minutes and makes a comforting, clean-tasting starter or light meal any night of the week.

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Ingredients

4 servings

For the soup

4 cups chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
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1 tsp fresh ginger, finely grated
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For the egg ribbons

3 large eggs

For serving

2 scallions, green tops only, thinly sliced

Instructions

1
Combine the chicken broth, grated ginger, and salt in a medium saucepan. Bring to a steady simmer over medium-high heat, about 5 minutes.
2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1–2 minutes until the broth thickens slightly and turns just barely translucent.

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