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Silky Egg Drop Soup 

Prep time: 5 mins | Cook time: 10 mins | Servings: 2 small bowls or 1 large meal

Ingredients

  • 500ml Water + 1 tbsp Chicken Stock concentrate

  • 1 tsp Sesame Oil, 1 tsp Soy Sauce, and a pinch of White Pepper

  • 1 tbsp Cornstarch dissolved in ½ cup (approx. 120ml) cold water

  • 2 Eggs, lightly beaten

  • 1 stalk Scallion (chopped) and Bok Choy (optional, chopped)

Preparation

  1. In a medium pot, combine the 500ml water, chicken stock, sesame oil, soy sauce, and white pepper. Bring the mixture to a rolling boil over medium-high heat.

  2. Give your cornstarch slurry a quick stir to ensure it's smooth, then pour it into the boiling broth. Stir constantly; the broth will turn from cloudy to clear and slightly thickened.

  3. Reduce the heat to low so the water isn't bubbling violently. Stir the broth slowly in a consistent circular motion. Gradually drizzle the beaten eggs into the moving water. The gentle rotation creates those beautiful, thin ribbons.

  4. Add your chopped scallions and bok choy. Give it one more gentle stir and let it simmer for about 2 minutes to cook the greens through.

  5. Pour into bowls and enjoy immediately.

Tips

If you want to elevate the aroma, you can finish the dish with a light seasoning of fried garlic or ginger bits in oil just before serving.



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