This recipe for a simple egg drop soup draws inspiration from the classic Chinese comfort food, featuring silky egg ribbons in a savory chicken broth.
Ingredients:
4 cups chicken broth (low-sodium preferred)
2 large eggs, lightly beaten
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon toasted sesame oil
1 medium scallion (green onion), thinly sliced (optional garnish)
Salt and white pepper to taste
Instructions:
Prepare the broth: Pour the chicken broth into a saucepan and bring it to a boil over medium-high heat.
Make the cornstarch slurry: In a small bowl, combine the cornstarch and cold water, stirring until smooth and lump-free.
Thicken the broth: Reduce the heat to a simmer. While stirring the broth constantly, slowly pour in the cornstarch slurry. Simmer, stirring often, for about 1 minute, until the broth slightly thickens.
Add the egg ribbons: Reduce the heat to the lowest setting. While slowly and gently stirring the broth in the same direction, pour in the beaten eggs in a thin stream.
Finish the soup: Remove the saucepan from the heat. Stir in the sesame oil. Let it sit for about 1 minute for the eggs to finish setting and form the signature ribbons.
Season and serve: Taste and season with salt and white pepper as needed. Garnish with sliced scallions if desired. Serve hot.
Tips for perfect egg ribbons
Ensure the broth is simmering gently, not boiling vigorously, when adding the eggs. Too much heat can make the egg turn rubbery.
Pour the eggs in a very thin stream while gently stirring the broth in a circular motion to create delicate strands or “egg flowers.”
Avoid over-stirring after adding the eggs, as this can break them apart and make the soup cloudy.
This basic recipe offers a flexible starting point. You can customize it by adding other ingredients like shredded chicken, peas, mushrooms, or a dash of soy sauce for added flavor, according to your preference.
