Recipe
Classic Egg Drop Soup
This version moves the recipe from Roman stracciatella toward the Chinese-style egg drop soup most readers expect. A lightly thickened chicken broth is seasoned simply, then beaten eggs are streamed in to form tender ribbons.
Ingredients
6 | cups chicken stock, low-sodium |
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1 | teaspoon fresh ginger, finely grated |
1 | tablespoon soy sauce |
2 | tablespoons cornstarch |
3 | tablespoons water, cold |
4 | egg, large |
1⁄4 | teaspoon white pepper |
1⁄2 | teaspoon kosher salt, plus more to taste |
1 | teaspoon toasted sesame oil |
3 | green onion, thinly sliced |
Instructions
| 1. | Bring the chicken stock, ginger, soy sauce, white pepper, and salt to a simmer in a medium saucepan over medium heat. |
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| 2. | Whisk the cornstarch with the cold water in a small bowl until smooth. |
| 3. | Stir the cornstarch slurry into the simmering broth and cook for 1 to 2 minutes, until the broth looks slightly glossy and lightly thickened. |
| 4. | Beat the eggs in a measuring cup or small bowl until the yolks and whites are fully blended. |
| 5. | Reduce the heat to low so the broth barely simmers, then stir the broth in a slow circle while pouring in the eggs in a thin stream. |
| 6. | Let the eggs set for 10 seconds, then gently stir once or twice to separate the ribbons. |
| 7. | Remove the pan from the heat and stir in the toasted sesame oil. |
| 8. | Taste and adjust with more salt or white pepper, then serve topped with the sliced green onion. |
Published on Jul 18, 2024 by Luminița
