Egg drop soup
Silky ribbons of egg swirled through a gently thickened ginger chicken broth with white pepper, sesame oil and scallions. Ten minutes, start to finish.
- Prep
- 3 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 180 kcal
Ingredients
Method
Put the broth, ginger, soy sauce and white pepper in a saucepan, cover and bring to a boil over high heat.
While it heats, mix the cornstarch with the cold water until smooth, and beat the eggs well in a measuring cup with a spout. Slice the scallions.
Fish out the ginger. Stir the cornstarch mix again, pour it into the boiling broth and stir until it turns slightly thick and glossy.
Turn the heat down so the soup is barely simmering. Stir the soup in a slow circle with a fork or chopsticks, and drizzle in the eggs in a thin stream as you stir. Let it sit for a few seconds until the ribbons set.
Turn off the heat, stir in the sesame oil and taste for salt. Ladle into bowls and top with the scallions.
Tips
- Pour the eggs slowly from a height of a few inches. A thin stream gives fine, silky ribbons; a fast pour gives big curds.
- Want more of a meal? Add a handful of frozen corn or peas, or cubes of soft tofu, with the cornstarch.
- For gluten-free, swap the soy sauce for tamari and check your broth label.
