Egg Drop Soup


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

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.


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.

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