Egg Drop Soup with Crab Rangoon

Instructions

1. 1

   Prepare Ingredients

   • In a small bowl, whisk the eggs until the yolks and whites are fully combined. Set aside.
   • In a separate small bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry is formed. Set aside.
   • Thinly slice the green onions, separating the white and green parts for different uses if desired.
2. 2

   Simmer and Season the Broth

   • Pour the chicken broth into a medium saucepan or pot and place over medium-high heat.
   • Stir in the soy sauce, ground white pepper, and optional sugar.
   • Bring the broth to a gentle, rolling simmer, which should take about 4-5 minutes.
3. 3

   Thicken the Soup

   • Give the cornstarch slurry a quick stir to recombine it, as it may have settled.
   • While stirring the simmering broth, slowly pour in the slurry in a thin stream.
   • Continue to stir and simmer for 1-2 minutes until the soup thickens slightly and loses its cloudy appearance.
4. 4

   Create the Egg Ribbons

   • Reduce the heat to low, so the soup is at a bare simmer (no large bubbles).
   • Begin stirring the soup in a slow, circular motion with a fork or chopsticks to create a gentle whirlpool.
   • While continuing to stir slowly, pour the beaten eggs in a very thin, steady stream into the moving broth.
   • The eggs will cook instantly, forming beautiful, delicate ribbons. Let them set for 10 seconds without stirring.
5. 5

   Finish and Serve

   • Remove the pot from the heat immediately.
   • Gently stir in the toasted sesame oil and most of the sliced green onions.
   • Taste the soup and adjust with salt if necessary. Ladle into bowls, garnish with the remaining green onions, and serve hot.