Egg Drop Soup
Savor the simple elegance of our Egg Drop Soup, a 15-minute wonder that brings the comfort of a classic dish straight to your table. Perfect for a light meal or a soothing starter, this soup combines the delicate flavors of homemade broth with silky egg ribbons, all finished with a touch of sesame oil.
Ingredients
- 4 cups good-quality chicken or vegetable stock
- 2 tablespoons cornstarch
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 3 large eggs
- 1 teaspoon toasted sesame oil
- fine sea salt and freshly-cracked black pepper
- thinly-sliced green onions
Instructions
- Combine and Heat: In a medium saucepan, mix your choice of stock with cornstarch, ginger, garlic powder, and white pepper. Ensure the mixture is smooth before placing it over high heat. Stir it occasionally until it starts to simmer.
- Prepare Eggs: Beat the eggs in a small bowl or measuring cup, the latter making it easier for the pouring step.
- Form Egg Ribbons: As the broth simmers, stir it to create a whirlpool effect. Gently pour the beaten eggs into the moving broth in a slow, steady stream, stirring continuously to form soft ribbons of egg.
- Final Seasoning: Take the pan off the heat and stir in toasted sesame oil. Adjust the seasoning with salt and white pepper to your taste, adding more sesame oil if desired. The exact amount of salt needed can vary based on the stock used.
- Ready to Serve: Dish out the soup immediately, garnishing it with sliced green onions and a sprinkle of black pepper for an enhanced flavor profile.