Egg Drop Soup

Ingredients

Instructions

1. 1

   Prepare everything before heating: slice the ginger thinly, slice the scallions, beat the eggs thoroughly in a bowl until the whites and yolks are fully combined, and mix the cornstarch with the cold water into a smooth slurry with no lumps.

2. 2

   Pour the chicken broth into a small saucepan and add the ginger, soy sauce, sesame oil, white pepper, and salt. Bring to a gentle boil over medium-high heat, then reduce to a steady simmer for about 2 minutes so the ginger lightly perfumes the broth.

3. 3

   Stir the slurry again just before using, then pour it slowly into the simmering broth while stirring. Simmer for 30-60 seconds until the soup is just lightly thickened; it should still be fluid, not gloopy.

4. 4

   Lower the heat so the soup is barely simmering. Stir the broth in one direction to create a gentle whirlpool, then slowly drizzle in the beaten eggs in a thin stream. Stop stirring for a few seconds to let delicate ribbons form, then give one gentle stir if you want shorter strands.

5. 5

   Turn off the heat, remove and discard the ginger slices if you prefer a cleaner texture, then stir in most of the scallions. Ladle into bowls, top with the remaining scallions, and serve immediately while hot.

Nutrition per serving

Notes

• •For finer egg threads, pour the egg from a jug or along the tines of a fork in a thin stream.
• •If your broth is salty, add the soy sauce gradually and taste before adding all the salt.
• •A clear, gentle simmer is the key: a hard boil breaks the egg into cloudy bits instead of soft ribbons.
• •For a heartier version, add 50-70 g cooked shredded chicken just before serving.

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