Egg Drop Soup
Serves 6
A silky Chinese soup of simmered chicken broth thickened with cornstarch and finished with ribbons of beaten egg.
| prepLightly beat the eggs | ||||
| 1 liter chicken stock | Bring stock to simmer, stir in sesame oil, salt, sugar, white pepper & turmeric | Stir cornstarch slurry into soup, simmer until thickened | Slowly drizzle beaten egg while stirring in circular motion | Ladle into bowls, top with scallion & serve |
| 1/2 teaspoon sesame oil | ||||
| 3/4 teaspoon salt | ||||
| 1/8 teaspoon sugar | ||||
| 1/8 teaspoon white pepper | ||||
| 1/2 teaspoon turmeric | ||||
| 3 tablespoons cornstarch | Whisk cornstarch & water until smooth | |||
| 80 ml water | ||||
| 3 eggs, lightly beaten | ||||
| 1 scallion, chopped | ||||
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