Egg Drop Soup
Chicken broth infused with ginger and white pepper, lightly thickened with cornstarch, then drizzled with beaten egg in a slow stream while stirring gently to form silky ribbons - finished with sesame oil off the heat so its aroma doesn't cook away.
⏱ 20 min🍽 4 servings
lunchquickasian
Ingredients
- •4 cups chicken broth
- •2 slices fresh ginger
- •2 eggs, beaten
- •1 tbsp cornstarch
- •2 green onions, sliced
- •1 tsp soy sauce
- •1/4 tsp white pepper
- •1 tsp sesame oil
Steps
- 1.Simmer the chicken broth with the ginger slices for 5 minutes to infuse, then remove the ginger.
- 2.Stir in the soy sauce and white pepper.
- 3.Mix the cornstarch with a little water, then stir it into the broth to lightly thicken it; bring to a gentle simmer with small bubbles, not a hard boil.
- 4.Slowly drizzle in the beaten eggs in a thin stream while stirring the broth gently in one direction to create thin ribbons.
- 5.Remove from the heat and stir in the sesame oil so its aroma doesn't cook off, then garnish with green onions before serving.