Egg Drop Soup

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• Step 1

  Prepare your ingredients. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. In a separate bowl or measuring cup, lightly beat the eggs. Thinly slice the green onions.

  • 2 tbsp cornstarch (16 g)
  • 4 tbsp water, cold (60 g)
  • 2 large egg, lightly beaten (100 g)
  • 2 stalk green onion, thinly sliced (30 g)
    (for garnish)
• Step 2

  In a medium pot, combine the chicken broth, soy sauce, ground ginger, and white pepper. If using, add the optional sweet corn. Bring the mixture to a gentle simmer over medium heat.

  • 4 cup chicken broth (960 g)
  • 1 tbsp soy sauce (16 g)
    (to taste)
  • 1/4 tsp ground ginger (0.50 g)
  • 1/4 tsp white pepper (0.50 g)
  • 1/2 cup sweet corn, canned or frozen (75 g)
    (optional)
• Step 3

  Give the cornstarch slurry a quick stir, then slowly pour it into the simmering broth while stirring constantly. Continue to simmer for about 1 minute until the soup has slightly thickened.
• Step 4

  Reduce the heat to low. Gently stir the soup in a slow, circular motion to create a whirlpool. While maintaining the swirl, very slowly drizzle the beaten eggs into the pot in a thin stream to create silky ribbons.

  • 2 large egg, lightly beaten (100 g)
• Step 5

  Remove the pot from the heat. Stir in the sesame oil and most of the sliced green onions, reserving some for garnish. Serve immediately.

  • 1 tsp sesame oil (4 g)
    (for garnish)
  • 2 stalk green onion, thinly sliced (30 g)
    (for garnish)