Egg Drop Soup

Egg Drop Soup is a comforting, silky Cantonese classic made by streaming beaten eggs into simmering, lightly thickened chicken broth so they bloom into delicate golden ribbons. It comes together in minutes and is often the starter at Chinese-American restaurant meals.

By YumYum Editorial · Chinese

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 4 cups chicken broth
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1/2 tsp toasted sesame oil
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 3 large eggs, beaten
• 1 cup frozen peas or corn (optional)
• 2 scallions, thinly sliced
• to taste Salt, to taste

Instructions

1. Bring chicken broth to a gentle simmer in a saucepan over medium heat.
2. Stir in soy sauce and white pepper.
3. If using peas or corn, add now and simmer 2 minutes until heated through.
4. Give the cornstarch slurry a quick re-stir and pour it into the simmering broth while stirring constantly. Simmer 1 minute until the broth thickens slightly to a silky consistency.
5. Reduce heat to low so the broth is barely simmering. While stirring the broth slowly in one direction with a spoon or chopstick, drizzle in the beaten eggs in a thin, steady stream.
6. Let the eggs sit undisturbed for 10-15 seconds to form ribbons before stirring gently once.
7. Taste and adjust salt as needed. Stir in sesame oil.
8. Ladle into bowls and top with sliced scallions.