Chinese · Free
Egg Drop Soup
A silky, comforting soup of golden egg ribbons suspended in a lightly thickened savory broth, ready in under fifteen minutes.
****+
Prep 5 min · Cook 10 min
Method
Pour the chicken stock into a pot, add the soy sauce, white pepper, ginger, and optional turmeric, and bring to a gentle boil over medium-high heat.
Give the cornstarch slurry a stir to recombine it, then pour it slowly into the boiling broth while stirring; simmer for 1 to 2 minutes until the broth thickens slightly and looks glossy.
Reduce the heat to low so the broth is barely moving, which is important for forming delicate ribbons instead of clumps.
Hold the beaten eggs in a measuring cup and pour them into the soup in a slow, thin stream, moving the cup in a circle around the pot.
As you pour, stir the broth gently in the same direction with a fork or chopsticks; the egg will instantly bloom into fine, feathery ribbons.
Let the soup sit undisturbed for 20 seconds so the egg sets fully.
Taste the broth and adjust with a little more soy sauce for savoriness or white pepper for warmth before finishing.
Stir in the sesame oil, then taste and add salt or a little more white pepper as you like.
Ladle into bowls, top with sliced scallions, and serve piping hot.
Chef's tips
- The secret to silky ribbons is pouring the egg slowly into gently moving, not boiling, broth.
- A pinch of turmeric gives the classic restaurant golden color without changing the flavor.
- For a heartier soup, stir in a handful of frozen corn or peas with the broth.
Cooking times vary by equipment -- cook to temperature and to taste.
