Egg Drop Soup

Method9 steps · about 15 min

1. 1

   Step 1: Chop scallions (2) for garnish and finely dice carrot (2 oz).

   Uses 2 oz carrot, finely diced · 2 scallion stalks

   
2. 2

   Step 2: Put the separate 6 cups soup water in the pot, cover and bring to a boil on high.

   Uses 6 cups soup water

   
3. 3

   Step 3: Beat eggs (3) with only the separate 1 tbsp egg water for about 20 seconds.

   Uses 3 eggs · 1 tbsp water for beaten eggs

   
4. 4

   Step 4: Add prepared diced carrot, corn and peas (2 oz) to the boiling soup water. Cover and return to a boil, cooking until the finely cut vegetables are tender.

   Uses Boiling soup water · Finely diced carrot · 2 oz peas · 2 oz corn kernels

   
5. 5

   Step 5: Separately mix 3 tbsp cornstarch and 5 tbsp slurry water until smooth and free of lumps.

   Uses 3 tbsp cornstarch for slurry · 5 tbsp water for slurry

   
6. 6

   Step 6: Over about 30 seconds, gradually stir prepared cornstarch slurry into the soup. Keep it hot enough to bubble and cook the starch until thickened.

   Uses Soup with cooked vegetables · Prepared cornstarch slurry

   
7. 7

   Step 7: Gradually pour prepared beaten eggs into the hot soup over about 20 seconds while stirring constantly, producing fine egg ribbons. Continue gently until the eggs are fully set; the pouring time is not a separate guarantee of cooked eggs.

   Uses Thickened soup · Beaten eggs and separate egg water

   
8. 8

   Step 8: When eggs are cooked, turn off heat. Stir in salt (1 tsp) and chicken bouillon (1 tsp), then white pepper and sesame oil to taste.

   Uses Soup with fully set egg ribbons · 1 tsp salt · 1 tsp chicken bouillon · White pepper, to taste · Sesame oil, to taste

   
9. 9

   Step 9: Ladle prepared soup into bowls and garnish with the chopped scallions.

   Uses Seasoned egg-drop soup · Chopped scallion garnish