Egg Drop Soup

Ingredients

• 3 large eggs – beaten
• 2 tbsp cornstarch
• 2 tbsp water – mixed with cornstarch to make a slurry
• 6 cups chicken stock
• 0.5 ounces fresh ginger – thinly sliced
• 0.75 tsp kosher salt
• 0.25 tsp white pepper
• 1 tbsp Shaoxing wine
• 0.5 tsp sesame oil
• scallions – sliced (for serving)

Instructions

1. Beat the eggs in a small bowl until well combined and set aside.
2. In another small bowl, stir the cornstarch and water together to make a smooth slurry; set aside.
3. Bring the chicken stock to a simmer in a medium pot over medium heat. Add the sliced ginger, kosher salt, white pepper, and Shaoxing wine. Simmer gently to infuse, 5–8 minutes, then remove and discard the ginger slices.
4. Stir the slurry to re-combine and slowly drizzle it into the simmering stock while stirring. Simmer until the broth looks lightly thickened and glossy, 1–2 minutes.
5. Reduce the heat to a bare simmer. Stir the soup in one direction to create a gentle swirl, then slowly drizzle in the beaten eggs in a thin, steady stream. Pause stirring for 5–10 seconds, then gently stir once or twice to form silky ribbons; the eggs should set in 30–60 seconds.
6. Turn off the heat and stir in the sesame oil. Taste and adjust seasoning as needed. Ladle into bowls.
7. Garnish with sliced scallions and serve hot.