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Egg Drop Soup

Egg Drop Soup

Achieving the perfect Egg Drop Soup demands precision, delivering a delicate balance of savory broth and silken egg ribbons. This culinary classic thrives on technical execution, focusing on optimizing flavor extraction and textural integrity.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 6 cups High-Quality Chicken Broth
  • 2 tablespoons Cornstarch
  • 4 tablespoons Cold Water
  • 3 Large Eggs
  • 2 teaspoons Sesame Oil
  • 2 tablespoons Soy Sauce (Low-Sodium)
  • 1 teaspoon Freshly Grated Ginger
  • 1/2 teaspoon White Pepper
  • 2 Green Onions (Scallions)
  • Optional: Pinch of Turmeric

Method
 

  1. Pour the chicken broth into a heavy-bottomed saucepan. Add soy sauce, grated ginger, white pepper, and optional turmeric. Bring to a simmer over medium-high heat.
  2. In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
  3. Gradually pour the cornstarch slurry into the simmering broth while stirring continuously. Stir until visibly thickened.
  4. In a separate bowl, lightly beat the eggs until just combined.
  5. Reduce the heat to low. While gently swirling the soup, drizzle the beaten eggs into the soup in a thin stream. Let cook undisturbed for 30 seconds before stirring gently.
  6. Remove from heat and stir in sesame oil. Taste and adjust seasoning if needed. Ladle into bowls, garnish with green onions, and serve hot.

Notes

Ensure the broth is at a gentle simmer when incorporating eggs to achieve delicate ribbons. Store leftover soup in an airtight container for up to 2-3 days.