3. Slowly pour the cornstarch slurry into the simmering broth, stirring continuously. You’ll see it start to thicken slightly after a minute or two.
4. Time for the star of the show: eggs. Slowly drizzle the beaten eggs into the hot broth while stirring the soup in a circular motion—you’ll see the magical strands of egg flower bloom right before your eyes.
5. Season your soup with salt and white pepper to taste; go easy on the salt, as the broth may already be salty enough for your liking.
6. Give it one final gentle stir, then remove the pot from the heat. Drizzle with a dash of sesame oil if you like a hint of nuttiness.
7. Ladle the soup into your favorite bowls and garnish with the sliced green onion.
Variations & Tips
– If you’re in the mood for veggies, add peas, corn, or spinach for extra texture and flavor.
– A dash of soy sauce or a sprinkle of chopped cilantro can add a new dimension if you’re looking for a twist.
– For those who love a bit of heat, a dollop of chili oil or a sprinkle of red pepper flakes can be delightful.
– If you’re meal prepping, make the broth ahead of time and simply reheat and add the eggs when you’re ready to eat.
– Always remember to stir the eggs in slowly for those perfect, silky ribbons. And don’t let the soup boil once the eggs are in, or you might end up with scrambled egg soup instead!
Egg Drop Soup is proof that the simplest things in life can be the most comforting. Give this recipe a try the next time you’re in need of a little warmth in a bowl. Enjoy!
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