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