Soups & Salads · East Asian · American
Egg Drop Soup
Cook Now177kcal14.8g protein8.8g fat11.6g carbs~$1.91/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
No porkNo alcohol
Contains: gluten, egg, sesame, soy
Ingredients
Servings:
| 4 cup | chicken stock (the best on hand) |
| 1 tsp | ginger (two coins, smashed) |
| 1 tbsp | soy sauce |
| 2 tbsp | cornstarch |
| 3 tbsp | water (for the slurry) |
| 3 unit | eggs (well beaten) |
| ½ tsp | salt |
| ¼ tsp | black pepper (white if you have it) |
| 2 unit | scallions (sliced thin) |
| ½ tsp | sesame oil |
| ½ cup | corn (sweet, a handful)optional |
Method
- simmer5 minstock with the ginger coinsstock + smashed ginger + soy at a simmer, ginger fished out after — five minutes of infusion is all the seasoning this broth gets, which is why the stock itself carries the dish; water plus bouillon produces exactly what it sounds like
- simmer2 minslurry in, until it turns silkycornstarch + water stirred into a slurry and whisked in until the broth thickens to silk — the thickening comes BEFORE the egg on purpose: the slight viscosity is what suspends the ribbons instead of letting them sink into a clump at the bottom
- cook2 minoff the boil, egg in a thin stream, spoon circling slowlythe beaten egg poured in the thinnest stream you can manage while the other hand stirs one slow circle — the technique in full: slow stir for wide silk ribbons, fast stir for fine snowflakes, no stir for clouds; the pot must be below a boil or the egg scrambles into rags
- season1 minoff heat+ salt + pepper + scallions + the drop of sesame oil — served immediately, in the takeout tradition of arriving first and disappearing fastest