Beef Egg Drop Soup

Ingredients

• 0.75 tsp Garlic (fresh, grated into paste)
• 0.75 tsp Ginger (fresh, grated into paste)
• 1 stalk Green Onion (chopped small)
• 2 tbsp Cilantro (coarsely chopped, optional)
• 2 large Eggs (beaten)
• 0.5 cup Green Peas (fresh or frozen)
• 8 oz Ground Beef (lean ground beef)
• 1 tbsp Soy Sauce (low-sodium)
• 1 tsp Cornstarch (for beef marination)
• 1 tbsp Cornstarch (for slurry)
• 2 tbsp Water (cold, for slurry)
• 4 cup Water (for broth base)
• 2 cup Chicken Broth (low‑sodium)
• 0.5 tsp Sugar (tiny amount for balance)
• 0.25 tsp Salt (to taste)
• 1 pinch White Pepper Powder (optional)
• 1 tsp Sesame Oil (few drops for flavor)

Instructions

1. Make garlic and ginger paste

   Grate fresh garlic and ginger, then measure out 3/4 teaspoon of each into a small bowl.

   Time: PT2M

2. Chop green onion and cilantro

   Finely chop the green onion stalks and coarsely chop the cilantro leaves.

   Time: PT2M

3. Beat eggs

   Crack the two eggs into a mixing bowl and whisk until the whites and yolks are fully combined.

   Time: PT1M

4. Measure peas

   Measure out ½ cup of green peas (fresh or frozen) and set aside.

   Time: PT1M

5. Marinate ground beef

   In a bowl combine the ground beef, ¾ tsp ginger paste, 1 tbsp soy sauce, and 1 tsp cornstarch. Mix evenly until the beef is coated.

   Time: PT2M

6. Make cornstarch slurry

   In a small cup stir together 1 tbsp cornstarch with 2 tbsp cold water until completely dissolved.

   Time: PT1M

7. Combine water and broth

   Add 4 cups water, 2 cups low‑sodium chicken broth, and the garlic paste to a pot. Bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: Boiling

8. Add beef and peas

   When the broth is boiling, add the marinated ground beef, breaking it up as it cooks. Add the peas, then season with ½ tsp sugar and ¼ tsp salt. Return to a boil.

   Time: PT3M

   Temperature: Boiling

9. Add cornstarch slurry

   Stir the soup, then slowly pour the cornstarch slurry while continuously stirring. Let the soup come back to a boil and thicken.

   Time: PT2M

   Temperature: Boiling

10. Create egg ribbons

    Reduce heat to low. Using a ladle, create a gentle swirl in the soup and slowly drizzle the beaten eggs into the center. The eggs will form delicate ribbons.

    Time: PT1M

11. Add final aromatics

    Stir in the chopped green onion, cilantro, a pinch of white pepper, and drizzle 1 tsp sesame oil. Mix briefly.

    Time: PT1M

12. Serve

    Ladle the hot soup into bowls and serve immediately, optionally with crusty bread.

    Time: PT0M

Nutrition Facts

Calories

230

Protein

15g

Carbohydrates

8g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Ginger: Ground ginger (1/4 tsp)
• Instead of Green Onion: Scallions
• Instead of Cilantro: Parsley
• Instead of Eggs: Egg substitute (1/4 cup per egg)
• Instead of Green Peas: Edamame
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Cornstarch: Arrowroot powder
• Instead of Cornstarch: All‑purpose flour (2 tbsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Sugar: Honey (1/4 tsp), Maple syrup (1/4 tsp)
• Instead of Salt: Sea salt, Soy sauce (reduce other salt)
• Instead of White Pepper Powder: Ground black pepper (smaller amount)
• Instead of Sesame Oil: Peanut oil (small amount), Olive oil (very light drizzle)

Equipment Needed

• Grater
• Knife
• Cutting Board
• Mixing Bowl
• Whisk
• Ladle
• Pot
• Measuring Spoons

Critical Steps — Do Not Skip

• Make cornstarch slurry
• Add cornstarch slurry while stirring
• Add egg in swirling motion
• Marinate ground beef properly
• Bring broth to a rolling boil before adding ingredients

Chef Tips from the Video

• Use fresh ginger for a brighter, more aromatic flavor.
• Low‑sodium chicken broth keeps the soup from becoming overly salty.
• A pinch of white pepper adds subtle heat without overpowering the delicate egg ribbons.
• Finish with a few drops of toasted sesame oil for a nutty aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as the egg ribbons become rubbery.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare garlic and ginger paste ahead and refrigerate for up to 2 days.
• Marinate the ground beef and keep it covered in the fridge until ready to cook.
• Measure broth ingredients and peas in advance for a faster assembly.
• Make the cornstarch slurry just before adding it to the soup.

Frequently Asked Questions