Egg Drop Soup
Egg Drop Soup
Ingredients
For the Soup Base
- 6 cups chicken stock
- 1/2 teaspoon salt, or to taste
For the Cornstarch Slurry
- 3 tablespoons cornstarch
- 9 tablespoons water
For the Egg Ribbons
- 5 large eggs
For Finishing
- white pepper, as needed
- sesame oil, as needed
- 2 tablespoons scallions, chopped
Instructions
- 1
Crack the 5 large eggs into a bowl and whisk them thoroughly until well combined and uniform in color. Set aside.
⏱️ 1 min00
- 2
In a separate small bowl, combine the 3 tablespoons of cornstarch with the 9 tablespoons of water. Whisk vigorously until a smooth, lump-free slurry is formed. Set aside.
⏱️ 1 min00
- 3
Pour the 6 cups of chicken stock into a medium-sized pot and place it over high heat. Add the 1/2 teaspoon of salt to the stock.
⏱️ 3 min00
- 4
Bring the chicken stock to a gentle simmer. Once simmering, gradually pour the cornstarch slurry into the pot in a slow, steady stream while continuously stirring with chopsticks or a whisk. Continue stirring until the soup base thickens to your desired consistency.
⏱️ 3 min00
- 5
Increase the heat and bring the thickened soup back to a full, rolling boil. Slowly pour the whisked eggs into the boiling soup in a thin, continuous stream. Allow the eggs to set for a few moments (about 15-30 seconds) without stirring, then gently stir the soup once or twice to break the cooked egg into delicate ribbons or 'drops'.
⏱️ 3 min•🌡️ 212
- 6
Remove the pot from the heat. Add a sprinkle of white pepper and a dash of sesame oil to the soup, adjusting to your taste. Finally, stir in the 2 tablespoons of chopped scallions.
⏱️ 1 min00
- 7
Stir the soup gently to combine all ingredients. The Egg Drop Soup is now ready to be served hot.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Egg Drop Soup
Ingredients
For the Soup Base
- 6 cups chicken stock
- 1/2 teaspoon salt, or to taste
For the Cornstarch Slurry
- 3 tablespoons cornstarch
- 9 tablespoons water
For the Egg Ribbons
- 5 large eggs
For Finishing
- white pepper, as needed
- sesame oil, as needed
- 2 tablespoons scallions, chopped
Instructions
- 1
Crack the 5 large eggs into a bowl and whisk them thoroughly until well combined and uniform in color. Set aside.
⏱️ 1 min00 - 2
In a separate small bowl, combine the 3 tablespoons of cornstarch with the 9 tablespoons of water. Whisk vigorously until a smooth, lump-free slurry is formed. Set aside.
⏱️ 1 min00 - 3
Pour the 6 cups of chicken stock into a medium-sized pot and place it over high heat. Add the 1/2 teaspoon of salt to the stock.
⏱️ 3 min00 - 4
Bring the chicken stock to a gentle simmer. Once simmering, gradually pour the cornstarch slurry into the pot in a slow, steady stream while continuously stirring with chopsticks or a whisk. Continue stirring until the soup base thickens to your desired consistency.
⏱️ 3 min00 - 5
Increase the heat and bring the thickened soup back to a full, rolling boil. Slowly pour the whisked eggs into the boiling soup in a thin, continuous stream. Allow the eggs to set for a few moments (about 15-30 seconds) without stirring, then gently stir the soup once or twice to break the cooked egg into delicate ribbons or 'drops'.
⏱️ 3 min•🌡️ 212 - 6
Remove the pot from the heat. Add a sprinkle of white pepper and a dash of sesame oil to the soup, adjusting to your taste. Finally, stir in the 2 tablespoons of chopped scallions.
⏱️ 1 min00 - 7
Stir the soup gently to combine all ingredients. The Egg Drop Soup is now ready to be served hot.
⏱️ 1 min00