dinner

Egg Drop Soup

Name: Egg Drop Soup
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 4 cups chicken broth (homemade if possible); 3 large eggs, beaten; 2 tablespoons cornstarch mixed with 2 tablespoons cold water; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 teaspoon ground white pepper; 2 green onions, thinly sliced; Kosher salt to taste

The Chinese-American takeout version is fine, but the real thing is better: a clean, well-seasoned chicken broth thickened with a cornstarch slurry, then ribboned with beaten egg drizzled in a thin stream. The entire pot comes together in under 10 minutes and is exactly the kind of thing you want when you are tired and need something warm and simple.

Prep: 5 min Cook: 8 min Total: 13 min Serves: 4

Ingredients

4 cups chicken broth (homemade if possible)
3 large eggs, beaten
2 tablespoons cornstarch mixed with 2 tablespoons cold water
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon ground white pepper
2 green onions, thinly sliced
Kosher salt to taste

Instructions

Bring the chicken broth to a boil in a medium saucepan. Stir in soy sauce and white pepper.
Give the cornstarch slurry a stir (it settles quickly) and pour it into the boiling broth while stirring. The broth should thicken slightly within 30 seconds.
Reduce heat to a bare simmer. Hold a fork or chopsticks over the pot and slowly pour the beaten eggs through the tines in a thin, steady stream while gently stirring the soup in one direction. The eggs will cook on contact, forming delicate ribbons.
Remove from heat immediately. Stir in sesame oil.
Ladle into bowls and top with sliced green onions. Serve hot.