Egg Drop Soup
A silky, cornstarch-thickened chicken broth streaked with delicate egg ribbons, formed by pouring beaten egg into a slow-swirling whirlpool of hot soup.
Vegetarian-optional
⚠ Contains: Egg, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups chicken stock (use vegetable stock for a vegetarian version)
- 2 tbsp cornstarch + 1/4 cup cold water (slurry)
- 3 eggs, beaten
- 1/2 tsp white pepper
- 1 tsp sesame oil
- Salt, to taste
- 2 scallions, sliced, to garnish
Steps
- Bring the chosen stock to a gentle boil in a pot.
- Give the cornstarch slurry a quick re-stir (it settles fast), then drizzle it into the simmering stock while stirring continuously.
- Cook for 1-2 minutes, stirring, until the soup thickens and turns glossy.
- Reduce to a gentle simmer, then use a spoon or chopstick to stir the soup in one direction, creating a slow whirlpool.
- Pour the beaten egg in a thin, steady stream into the swirling soup, then let it sit undisturbed for a few seconds before gently stirring once to form ribbons.
- Season with white pepper, sesame oil, and salt. Garnish with scallions and serve hot.