Ingredients
6 c. low-sodium chicken broth
1/4 tsp. ground ginger
1 tbsp. reduced-sodium soy sauce
1 tbsp. cornstarch
1 tsp. sesame oil
4 eggs, well beaten
Kosher salt
Freshly ground black pepper
2 tbsp. thinly sliced scallions, for garnish
Preparation
Step 1In a large pot over medium heat, bring broth and ginger to boil. Whisk soy sauce and cornstarch together then whisk into broth. Let boil to thicken slightly, 3 minutes then remove from heat and add sesame oil. Step 2Give the broth a big stir, then, in a slow stream, pour in eggs (do not stir again). Season with salt and pepper. Step 3 Serve with scallions as garnish.
The secret to making a great bowl of egg drop soup is patience. To ensure you have the silkiest strands of eggs, let residual heat do the cooking: bring your chicken broth up to a boil, thicken it with a cornstarch slurry, then turn the heat off before you add the eggs! This form of indirect heat will help the eggs stay tenderly soft and ethereally light. All you have to do is to make sure the bubbling subsides before giving your pot of broth a big old stir, then while the liquid is swirling, slowly—slowly!—stream in your beaten eggs. The motion of the broth will carry the eggs into a whirlpool of flower-like formation, leaving you with a long, unfurling eggy goodness. Let the hot broth sit with the eggs undisturbed for a few minutes to allow the eggs to set, then you are all ready to serve! Hot tip: Sprinkling a little MSG alongside your scallions will really fill out the savory flavors of the soup. Hungry but have no time? Throw some cooked rice into the hot soup for a quick meal! Once you’ve made this recipe, we want to know what you think! Drop us a comment down below and share your favorite dishes to serve this with.
