Seonkyoung Longest Chinese-Style Egg Drop Soup

Name: Seonkyoung Longest Chinese-Style Egg Drop Soup
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1.5 cups chicken broth; 1 egg; 1.5 teaspoons cornstarch; 2 teaspoons water; a little large green onion; a little salt; a little black pepper; 0.125 teaspoon grated ginger

A Chinese-style egg drop soup made with a rich chicken broth base, thickened with starch and featuring delicate egg ribbons.

10 min Difficulty Easy Soups & stews

Main ingredients

egg chicken broth cornstarch large green onion ginger

Ingredients needed

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egg chicken broth cornstarch large green onion ginger

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1 servings

Recipe

Beat the egg with salt and black pepper. Mix cornstarch and water to make a starch slurry.
In a pot, add chicken broth and 0.125 teaspoon grated ginger and bring to a boil over high heat.
When the broth is boiling vigorously, stir continuously while slowly pouring in the starch slurry to thicken.
Once the starch slurry is incorporated, slowly pour the beaten egg in a circular motion to create ribbons.
When the egg is softly cooked and floats to the surface, immediately turn off the heat to prevent overcooking, sprinkle with large green onion, and serve.

Bring chicken broth to a boil and prepare the beaten egg and starch slurry.
Add the starch slurry to the boiling broth to thicken, then swirl in the egg.
When the egg is softly cooked, turn off the heat, garnish with large green onion, and ladle into bowls.

Cooking tips

The starch slurry must be added to vigorously boiling broth to set properly and achieve the right consistency.
Boiling the egg for too long will make it tough, so turn off the heat as soon as it is softly cooked.

Recommended for

Those who want to recreate the silky smooth egg drop soup from Chinese restaurants at home.
Those looking for a warm, comforting soup that is not spicy and soothes the stomach.