Chinese Egg Drop Soup

Instructions

1. 1In a large heavy-bottomed pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
2. 2While the broth heats, in a small bowl, whisk together the 2 tablespoons of cornstarch and the 0.25 cup of water until smooth, creating a slurry.
3. 3Once the broth is boiling, slowly pour the cornstarch slurry into the pot while stirring the broth constantly. Continue to stir for 1-2 minutes until the broth visibly thickens.
4. 4Reduce the heat to low, so the broth is gently simmering. Stir in the 1 tablespoon of soy sauce and the 0.25 teaspoon of white pepper.
5. 5In a separate medium bowl, whisk the 2 large eggs until they are light and frothy, about 30 seconds.
6. 6While stirring the simmering broth gently with one hand, slowly drizzle the whisked eggs in a thin stream into the pot with the other hand. Continue to stir gently for about 1 minute until thin ribbons of cooked egg form throughout the soup.
7. 7Stir in the 1 teaspoon of sesame oil and the 0.25 cup of green onions.
8. 8Serve the Chinese Egg Drop Soup immediately.

Related Guides