Egg Drop Soup by derekkchen

Egg Drop Soup

derekkchen

4 servings

US

original

metric

4 servings

US

original

metric

Ingredients

5 cups chicken stock

2 scallions(white portion)

3 slices ginger

3 cloves garlic(smashed)

Salt to taste

¼ tsp msg

¼ tsp white pepper

¼ tsp sugar

⅛ tsp tumeric(optional for color)

4 tbsp cornstarch

¼ cup water

3 eggs(beaten)

1 tsp sesame oil

Chopped scallion(green portion)

Tools

pot

strainer

bowl

spoon

chopsticks

Directions

Step 1

In a pot, add chicken stock, scallions, ginger, and garlic. Let simmer for 30 minutes on medium low heat.

5 cups chicken stock

2 scallions(white portion)

3 slices ginger

3 cloves garlic(smashed)

pot

Step 2

Remove the aromatics and season with salt, msg, white pepper, sugar, and turmeric.

Salt to taste

¼ tsp msg

¼ tsp white pepper

¼ tsp sugar

⅛ tsp tumeric(optional for color)

strainer

Step 3

In a bowl, combine cornstarch and water to make a slurry. Bring the soup to a simmer on medium heat and pour that into the soup until it is slightly thickened.

¼ cup water

4 tbsp cornstarch

bowl

spoon

Step 4

Beat eggs until fully incorporated and slowly pour that into the soup in a circular motion. Mix the soup also in a circular motion to create those thin ribbons of egg.

3 eggs(beaten)

bowl

chopsticks

Step 5

Add sesame oil, serve and enjoy. I like garnishing the soup with a sprinkle of white pepper and the green portion of the scallion.

1 tsp sesame oil

Chopped scallion(green portion)

¼ tsp white pepper

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