Egg drop soup
Serves 3 - 4
Easy
Prep:
Cook:
Make this American-Chinese staple at home – it's simple to cook, but tastes delicious
Skip to ingredients
Units:
- about 1 litre chicken stock
- 3 spring onionswhites left whole and greens finely chopped
- 1 garlic clovepeeled
- 2 tsp toasted sesame oil
- ½ tsp sugar
- ½ tsp MSG(optional)
- ⅛ tsp ground white pepper
- 2 tbsp cornflourplus 1 tsp
- 2 eggs
Method
step 1
Bring the stock to the boil in a medium saucepan over a high heat. Reduce the heat to medium, add the spring onion whites, the garlic, sesame oil, ½ tsp salt, the sugar, MSG (if using) and white pepper. Stir, then simmer for 10 mins. Taste for seasoning, then remove and discard the garlic clove and spring onion whites.
step 2
Combine the 2 tbsp cornflour with 2 tbsp cold water in a small bowl to make a loose paste, then stir this into the soup.
step 3
Whisk the eggs with the remaining 1 tsp cornflour in a small jug. Reduce the heat under the soup so it's simmering, but not overly bubbly. Stir the soup in a circular motion to create a whirlpool-like effect. Working quickly, drizzle in the egg mixture stirring continuously as you pour. This is where the soup gets its name and how you'll achieve its signature egg ribbons. The eggs should set almost instantly.
step 4
Ladle the soup into bowls and scatter over the spring onion greens before serving.
