Egg Drop Soup
Egg Drop Soup achieves its silken texture through a precise technique: slowly drizzling beaten eggs into simmering stock while stirring creates delicate ribbons rather than scrambled curds. This Cantonese classic relies on quality chicken stock as its foundation, allowing subtle flavors of sesame oil and white pepper to resonate. The peas and mushrooms add gentle earthiness, while cornstarch transforms the broth into something luxurious and coating, making this simple soup feel unexpectedly refined.
Instructions
In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, white pepper, sesame seed oil.
When the chicken broth is boiling add the vegetables to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup slowly and stir for 8 seconds Serve the soup in a bowl and add the green onions on top..
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