Ingredients
- 4 cups low-sodium chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 scallions, thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon MSG (optional)
First, Prepare the Broth
This is a very simple soup, so the first step is to season the broth. In a medium pot, combine the low-sodium chicken broth, sea salt, granulated sugar, toasted sesame oil, ground white pepper, and MSG, if you’re using it.
Bring the broth to a simmer over medium-high heat, stirring occasionally to make sure the sugar and salt are completely dissolved.
While the broth is heating, prepare the cornstarch slurry. In a small, separate bowl, whisk the cornstarch and cold water together until the cornstarch is completely dissolved and there are no lumps.
Once the broth is simmering, give the slurry one final stir and slowly drizzle it into the pot while stirring the broth. Continue to simmer for another minute or two until the soup has thickened slightly.
Next, Create the Egg Ribbons
The key to the egg ribbons is controlling the temperature and the pour. Reduce the heat under the pot so the soup is at a very gentle simmer, just below a boil.
In a small bowl, beat the two eggs until the yolks and whites are completely combined.
While stirring the soup in a slow, circular motion with one hand, use your other hand to slowly pour the beaten eggs into the pot in a very thin, steady stream. This technique is what creates the delicate ribbons.
Once all the egg is in the pot, let it sit for about one minute without stirring to allow the egg to set completely.
Turn off the heat, give the soup a final gentle stir, and serve immediately, garnished with the thinly sliced scallions.
Chinese Takeout-Style Egg Drop Soup
Ingredients
- 4 cups low-sodium chicken broth
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 scallions thinly sliced
- 1 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon MSG optional
Instructions
- Combine chicken broth, salt, sugar, sesame oil, white pepper, and MSG in a medium pot.
- Bring broth to simmer over medium-high heat, stirring until seasonings dissolve.
- Mix cornstarch and cold water in small bowl until smooth.
- Drizzle cornstarch mixture into simmering broth while stirring. Cook 1-2 minutes until slightly thickened.
- Reduce heat to gentle simmer.
- Beat eggs until well combined.
- While stirring soup in circular motion, slowly pour beaten eggs in thin stream to create ribbons.
- Let sit 1 minute without stirring.
- Turn off heat, stir gently, and serve topped with sliced scallions.
