Egg Drop Soup

1. 1
   prep

   Prepare the ingredients.

   1.In a small bowl, whisk the eggs thoroughly until no streaks remain.

   2.In a separate small bowl, dissolve the cornstarch in 3 tbsp cold water to create a slurry.

   3.Slice green onions thinly and set aside for garnish.
2. 2
   boil · ~5 min

   Bring the broth base to a boil.

   1.Add water to a medium pot along with ginger coins and smashed garlic cloves.

   2.Add soy sauce and salt.

   3.Bring to a rolling boil over high heat.

   TIPSimmer the ginger and garlic for a minute once boiling to infuse the broth with their aroma.
3. 3
   simmer · ~2 min

   Remove aromatics and thicken the broth.

   1.Use a slotted spoon to fish out the ginger coins and garlic cloves — they’ve done their job.

   2.Give the cornstarch slurry a quick stir and slowly pour it into the simmering broth while stirring continuously.

   3.Simmer until the broth turns glossy and slightly thickened, about 1 minute.

   TIPAlways re-stir the cornstarch slurry right before adding — it settles fast.
4. 4
   simmer · ~2 min

   Create the egg ribbons.

   1.Reduce the heat so the broth is at a gentle simmer, not a rolling boil.

   2.Hold the bowl of whisked eggs about 8 inches above the pot.

   3.Slowly drizzle the eggs in a thin, steady stream while stirring the soup gently in one direction with a fork or chopsticks.

   4.Let the eggs set for 20 seconds without disturbing them.

   TIPKeep the broth just below a boil — too vigorous, and the eggs will break into tiny particles instead of forming silky ribbons.
5. 5
   garnish

   Finish and serve.

   1.Turn off the heat and stir in the sesame oil.

   2.Add a pinch of white pepper.

   3.Ladle into bowls and top generously with sliced green onions.

   TIPThe sesame oil goes in off heat to preserve its delicate, nutty aroma.

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