Egg Drop Soup

Egg Drop Soup
Staff Writer
Egg Drop Soup

Bee Yinn Low

Egg Drop Soup

The egg drop soup served at Jesse, a little restaurant frequented by Chinese food connoisseurs in Shanghai, China, is mild and refreshing, with the sweet tang of fresh tomatoes. My recipe closely replicates the version I had in Shanghai, but slightly thickened with cornstarch. It’s eggy, soothing, and utterly comforting, especially on a cold day.

Ingredients

  • cornstarch
  • plus three tablespoons water
  • 1 3/4  homemade or store-bought chicken broth
  • 1/2  tomato, diced
  • dashes white pepper
  • 1/2  salt, or to taste
  • large eggs, beaten lightly

Directions

In a small bowl, mix the cornstarch with 3 tablespoons of the water. Stir to blend well. Set aside.

In a pot, bring the chicken broth and remaining water to a boil. Add the tomato, white pepper, and salt. Thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.

Swirl the beaten eggs into the soup and immediately stir around 3 times with a pair of chopsticks. Cover the pot with a tight-fitting lid for 2 minutes. The eggs should be cooked and form into silken threads.

Portion into individual serving bowls and serve immediately.

Nutritional Facts

Sodium, Na
1mg
0%

Egg Drop Soup Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Egg Drop Soup Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.