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
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Beat 4 large eggs well in a bowl. Slice 2 spring onions finely. Mix 3 tsp cornstarch with 4 tbsp cold water until smooth. Measure out soy sauce, sesame oil, white pepper, and salt.
Boil
Bring 800ml chicken stock to a gentle boil over medium heat with 4 ginger slices. Simmer 3 minutes until fragrant, then remove ginger. Add 2 tsp soy sauce, 0.5 tsp white pepper, and 0.5 tsp salt.
Build
Stir cornstarch slurry into the broth over medium heat. Cook 1 to 2 minutes until slightly thickened and glossy, then reduce to a gentle simmer.
Finish
Pour beaten eggs in a slow thin stream while stirring gently in one direction to create silky ribbons. Remove from heat immediately—eggs finish cooking in residual heat. Stir in 0.5 tsp sesame oil.
Plate
Ladle soup into 2 bowls, scatter spring onion and a pinch of toasted sesame seeds on top of each. Serve immediately.
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