A Chinese staple, egg drop soup, more than any other type of soup, highlights fresh eggs. And if you’ve never made it at home, you’re in for a treat.
Egg drop soup was one of my standard takeout orders when I lived on Long Island. There were a couple of great Chinese restaurants that delivered.
But after moving to Maine, because we live in a rural area with no Chinese restaurant delivery, I've been forced to start making some of my favorite takeout orders at home.
This homemade version of Classic Egg Drop Soup is so satisfying whenever I have the urge for Chinese takeout. Plus, it's so easy and quick to make. Fifteen minutes from stove to table, I promise!
The strands of beaten egg are swirled in so they cook into wispy strands in hearty chicken broth flavored with ginger and plenty of pepper, then drizzled with sesame oil.
(Scroll down for the clickable recipe.)
Classic 15-Minute Egg Drop Soup
4 cups chicken stock
In a medium soup pot over high heat, stir chicken stock, ginger and sesame oil until it comes to a boil.
Whisk cornstarch, sugar, turmeric, salt and pepper with 3 Tablespoons of cold water in a small bowl until smooth, then pour into the soup, whisking until combined. Reduce heat and simmer soup for 1 to 2 minutes until thickened slightly.
Using a wooden spoon, stir the soup in a circular motion, while slowly pouring in the egg. Let the egg cook for several seconds undisturbed, then remove the pan from the heat and gently stir in scallions, reserving some for a garnish.
Season with additional salt and pepper to taste, then pour into bowls and garnish with additional scallions and a drizzle of sesame oil.
Serve warm.
