Chinese Egg Drop Soup

Method4 steps · about 15 min

1. 1

   Step 1: Combine the 4 cups chicken broth, the white portions of the 2 sliced green onions and the 2 ginger slices in a small pot. Keep the green onion greens for step 4. Bring to a boil over high heat, then reduce to low heat for a slow simmer with small bubbles.

   Uses 4 cups chicken broth · White portions of the 2 green onions; reserve their greens · 2 slices fresh ginger

   
2. 2

   Step 2: Whisk the 2 tbsp cornstarch, 1 tsp chicken bouillon powder, ¼ tsp white pepper, optional ⅛ tsp turmeric and the separate 2 tbsp water in a small bowl until smooth. Swirl all the slurry into the simmering broth from step 1. Stir for about 1 minute until lightly thickened.

   Thicken the soup with slurry · 1 minUses All the aromatic broth from step 1 · 2 tbsp cornstarch · 1 tsp chicken bouillon powder · ¼ tsp ground white pepper · ⅛ tsp ground turmeric, for color (optional) · 2 tbsp water, for the seasoning slurry

   
3. 3

   Step 3: Beat the selected 2 or 3 eggs gently until the yolks and whites are evenly blended, breaking up any thick egg white without whipping in air. Keep all the thickened soup from step 2 at an active low simmer with small bubbles. Using a spouted cup, or a fork or two chopsticks held across the bowl, drizzle about one third of the eggs in a thin stream into a spot with no egg ribbons. Wait 10–20 seconds without stirring, then stir gently to separate the set ribbons. Repeat with the next third and then the final third, using a fresh spot each time and waiting before gently stirring. Continue until all the eggs are set and the soup reaches 71°C/160°F; the waiting guide alone is not a doneness check.

   Let one egg drizzle set before stirring · 1 minUses All the thickened soup from step 2 · 2–3 large eggs, beaten

   
4. 4

   Step 4: Turn off the heat. Add the 2 tsp sesame oil and all the reserved green parts of the same 2 green onions to the fully cooked egg soup from step 3. Serve hot in 4 small bowls as a soup course. Refrigerate leftovers promptly in shallow covered containers at 4°C or colder within 2 hours and use within 2 days. Reheat gently throughout to 74°C/165°F; freezing is not recommended because it changes the texture.

   Uses All the fully cooked egg soup from step 3 · 2 tsp sesame oil · Reserved green portions of the same 2 green onions