Egg Drop Soup, The Classic Version (蛋花汤)

Egg Drop Soup, The Classic Version (蛋花汤)

from redhousespice.com
5 min

A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.

Ingredients

  • 3 large eggs
  • 4 cups chicken broth (or vegetable broth (see note 1))
  • Salt (to taste)
  • Ground white pepper (to taste)
  • ¼ tsp sesame oil
  • 3 tbsp cornstarch
  • 1 stalk scallions (finely chopped)

Directions

  1. 1

    Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.

  2. 2

    Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.

  3. 3

    Season the broth with salt, white pepper, and sesame oil. Taste to adjust.

  4. 4

    In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.

  5. 5

    Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.

  6. 6

    Transfer the soup to individual bowls. Garnish with scallions and serve immediately.