Chinese Egg Drop Soup
A simple Chinese soup with silky ribbons of egg in a savory ginger-chicken broth. The trick is the slow drizzle.
Ingredients
- 6 cups chicken broth
- 2 tbsp cornstarch + 3 tbsp water
- 2 eggs, beaten
- 1 tsp ginger, grated
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 2 scallions, sliced
- Salt, white pepper
Instructions
-
1
Bring broth to a gentle simmer with ginger, soy sauce, salt, and white pepper.
-
2
Stir in cornstarch slurry. Simmer 1 minute until slightly thickened.
-
3
Reduce heat to low. While stirring the soup in a slow circle, drizzle the beaten eggs in a thin stream. They'll form silky ribbons.
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4
Stop stirring and let the eggs set for 30 seconds.
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5
Add sesame oil and scallions. Serve immediately.
