Description
A delicate and comforting Chinese Egg Drop Soup made with fragrant chicken broth, ginger, garlic, and fresh cilantro, thickened with cornstarch and enriched with silky ribbons of beaten eggs. Perfect as a light appetizer or a soothing meal on its own.
Ingredients
Scale
Broth Ingredients
- 4 cups chicken stock
- 1/2 cup water
- 1 clove garlic, sliced
- 12 sprigs cilantro
- 1 3-to-4-inch piece of ginger, sliced
- 20 peppercorns
- 1 pinch dried shrimp or scallops (optional)
- Salt, to taste
Thickening and Flavoring
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
Egg Mixture & Garnish
- 2 eggs
- 4 scallion stalks, white and light green parts, sliced thinly on a bias
- Freshly ground white or black pepper, to taste
Instructions
- Prepare the Broth: In a pot, combine the chicken stock, water, sliced garlic, cilantro sprigs, sliced ginger, peppercorns, and dried shrimp or scallops if using. Bring the mixture to a boil, then reduce the heat and simmer gently for 20 minutes to extract flavors.
- Strain and Season: Strain the broth into another pot to remove solids. Taste the broth and adjust the salt as needed. Return the clear broth to a simmer.
- Mix Cornstarch and Wine: In a small bowl, whisk together 1 tablespoon of cornstarch with the Shaoxing wine or dry sherry until smooth. Separately, whisk the eggs with the remaining 1 teaspoon of cornstarch until combined.
- Thicken the Soup: Slowly whisk the cornstarch and wine mixture into the simmering broth to thicken it slightly. Keep the soup at a low simmer.
- Create Egg Ribbons: Stir the soup once gently to create a mild current. Pour the egg mixture slowly through the tines of a fork into the soup, allowing it to form delicate ribbons. Let the eggs set for about 10 seconds.
- Finish and Serve: Gently stir the egg ribbons to break them up to your preferred size. Ladle the soup into bowls and garnish abundantly with sliced scallions and freshly ground white or black pepper for a flavorful finish.
Notes
- The addition of dried shrimp or scallops is optional but adds a deeper umami flavor to the broth.
- Pouring the egg mixture through a fork creates thin, delicate ribbons typical of traditional egg drop soup.
- Adjust the thickness of the soup by varying the amount of cornstarch slurry added.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Sliced scallions can be added to the soup before serving for a fresh, crisp element.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: Egg Drop Soup, Chinese Soup, Chicken Broth Soup, Healthy Soup, Easy Soup Recipe
