Egg Drop Soup

Method5 steps · about 15 min

1. 1

   Step 1: Lightly beat all three eggs in a small bowl, leaving some white and yellow streaks rather than whisking completely smooth. Finely chop the scallion (1) and keep it separate. Measure the cornstarch and its separate ⅓ cup water, ready to mix just before adding.

   Uses 3 eggs, lightly beaten · 1 scallion, finely chopped

2. 2

   Step 2: Bring all 4 cups ready chicken stock to a simmer in a medium pot. Stir in the ½ tsp sesame oil, ¾ tsp salt, ⅛ tsp sugar and ⅛ tsp white pepper. Add the optional ¼ tsp MSG and optional ½ tsp turmeric if using. Taste and add a little additional salt only if needed.

   Uses 4 cups ready chicken stock · 1/2 teaspoon sesame oil · 3/4 teaspoon salt · 1/8 teaspoon sugar · 1/8 teaspoon white pepper · ¼ tsp MSG, optional · ½ tsp ground turmeric, optional · additional salt, only if needed after tasting

   
3. 3

   Step 3: Whisk all 3 tbsp cornstarch with the separate ⅓ cup water until smooth. Whisk again immediately before use, then drizzle the whole slurry into the seasoned simmering stock from step 2 while stirring continuously. Let it simmer for about 2 minutes, stirring and checking that the soup is evenly thickened without starch lumps.

   Check the thickened soup · 2 minUses All seasoned simmering chicken stock · 3 tbsp cornstarch for the slurry · ⅓ cup water for the slurry

4. 4

   Step 4: Keep the thickened soup from step 3 gently simmering. Stir it in a circular motion and slowly drizzle in all three lightly beaten eggs from step 1. Stir slowly for larger ribbons or faster for finer strands. Continue gently heating until the egg ribbons are fully set throughout.

   Uses All thickened chicken soup · 3 lightly beaten eggs

5. 5

   Step 5: Ladle the finished egg-drop soup from step 4 into six starter portions. Top with all the chopped scallion from step 1 and serve hot.

   Uses All finished egg-drop soup · 1 finely chopped scallion