Chinese Egg Drop Soup
Silky egg ribbons swirled through a light golden chicken broth with ginger and spring onion, the most ordered soup on every American Chinese menu.
Chinese
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Beat 4 large eggs well in a bowl. Finely slice 2 spring onion stalks. Mix 3 tsp cornstarch with 4 tbsp cold water until smooth. Measure out 2 tsp soy sauce, 0.5 tsp sesame oil, 0.5 tsp white pepper, and 0.5 tsp salt.
Simmer
Bring 800ml chicken stock to a gentle boil over medium heat with 4 ginger slices. Simmer 3 minutes until fragrant, then remove ginger. Add soy sauce, white pepper, and salt; stir well.
Build
Stir cornstarch slurry into the broth and cook 1 to 2 minutes over medium heat, stirring constantly, until slightly thickened and glossy. Reduce heat to a gentle simmer.
Finish
Pour beaten eggs in a slow thin stream while stirring gently in one direction to create silky ribbons, about 1 to 2 minutes. Remove from heat immediately; eggs finish cooking in residual heat. Drizzle sesame oil and stir once.
Plate
Ladle soup into two bowls, scatter spring onion and sesame seeds on top. Serve immediately while hot.
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