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Chinese Takeout-Style Egg Drop Soup

prep time:5 minutes
cook time:10 minutes
total time:15 minutes
Egg drop soup is all about technique - you need the broth at barely a simmer and the egg going in as a super thin stream while you stir, or you get scrambled eggs instead of those silky ribbons. The cornstarch slurry is what gives it that slightly thick, glossy texture that coats your spoon.
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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.

Notes

For best egg ribbons, maintain gentle simmer and pour eggs very slowly in a steady stream while stirring.