Egg Drop Soup
Soup is an important part of the daily Chinese diet, where it is always served with steamed rice, stir fried vegetables, and a meat dish. Egg drop soup is a popular option that requires minimal time and ingredients. This recipe is ready in less than 15 minutes and is light years better than anything you’d get at a restaurant.
Servings: 2
Ingredients
- 4 cups chicken stock
- 1/4 cup shaoxing cooking wine
- 3 green onions chopped; green and white parts separated
- 1 slice ginger
- 1/4 tsp white pepper
- 1/4 tsp sea salt
- 1/8 tsp turmeric
- 1 tbsp cornstarch
- 2 tbsp water
- 4 large eggs beaten
- 2 tsp sesame oil
Instructions
- Make a slurry by mixing the cornstarch with the water. Stir in the turmeric, salt, and white pepper. Set aside.
- Bring the chicken stock, cooking wine, white part of the green onions, and slice of ginger to a boil. Simmer over medium heat for 5 minutes.
- Whisk in the slurry.
- Turn the heat to low. Using the back of a fork, drizzle the beaten eggs through the tines of the fork into the chicken stock. Let the eggs set for a couple of seconds.
- Beat the eggs with chopsticks until thin ribbons form.
