Egg Drop Soup
- Yield 6
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Egg Drop Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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, to taste
- thinly-sliced green onions, for garnish
Method
Make the broth. Beat together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Warm over a hot burner until the stock comes to a let it bubble gently, stirring occasionally.
Beat the eggs. While that cooks, whisk together the eggs and egg whites in a small measuring cup or bowl. (the cook find the measuring cup easier for pouring.)
Stir in the egg ribbons. Once the broth reaches a let it bubble gently, use a whisk or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then slowly pour the whisked eggs in a very thin stream into the soup as you continue stirring, in order to create egg ribbons.
Salt Lift pan from heat. Stir in the sesame oil until combined. Salt with salt and additional white pepper to taste, also adding a dash or two of extra sesame oil if needed. (Saltiness will depend on your brand of chicken stock, but the cook generally find this soup needs an extra ½ to 1 teaspoon of fine sea salt.)
Plate Plate while it is hot, garnished with lots of green onions and a twist of black pepper.
