Egg Drop Soup
4 servings10 min prep15 min cookEasy
Sign in to rate this recipe.
The Tale of Egg Drop Soup
Story updated
Egg drop soup has a long history in Chinese cuisine, with the technique of swirling beaten egg into hot broth documented for centuries. It became one of the most familiar Chinese dishes to Western diners through Chinese-American restaurants in the 20th century.
Ingredients
Scale:· 4 servings
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp grated fresh ginger
- 3 tbsp cornstarch
- 1/4 cup cold water
- 3 large eggs, beaten
- 2 green onions, sliced
- Salt and white pepper, to taste
Instructions
- 1In a pot, bring the chicken broth to a simmer with the soy sauce, sesame oil, and ginger.
- 2In a small bowl, whisk together the cornstarch and cold water until smooth, then stir this slurry into the simmering broth.
- 3Cook for 1 to 2 minutes, stirring, until the broth thickens slightly and turns glossy.
- 4Reduce the heat to low, then slowly drizzle in the beaten eggs while gently stirring the broth in one direction with a fork or chopstick to form thin ribbons.
- 5Let the soup sit undisturbed for about 30 seconds so the egg ribbons set, then season with salt and white pepper to taste.
- 6Ladle into bowls and top with sliced green onions before serving.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.