Practical Woman’s Easy Egg Drop Soup

Yield

4 servings · Approximately 6 cups

Ingredients

• 6 cups chicken stock
• 3 large eggs
• 1 teaspoon salt, or to taste
• 1 teaspoon chicken bouillon powder
• 1 teaspoon ground white pepper
• 2 scallions, white and green parts separated
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon sesame oil, optional

Method

1. Crack the eggs into a small bowl and beat until smooth. Set aside.
2. Thinly slice the scallions, keeping the white and green parts separate.
3. Pour the chicken stock into a 3-quart saucepan. Add the scallion whites and bring to a gentle boil over medium-high heat.
4. Reduce the heat to medium and simmer for 5 minutes to infuse the broth with flavor.
5. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth.
6. Stir the slurry again, then slowly pour it into the simmering broth while stirring. Cook for 1–2 minutes until slightly thickened.
7. Reduce the heat to low so the soup is barely simmering.
8. Slowly drizzle the beaten eggs into the broth in a thin stream while gently stirring in one direction to create delicate egg ribbons.
9. Let the eggs set briefly, then stir gently to separate the ribbons.
10. Add the chicken bouillon powder and white pepper. Taste before adding salt, since the stock and bouillon may already be salty.
11. Stir in the sesame oil, if using.
12. Ladle into serving bowls, sprinkle with scallion greens, and serve hot.

Kitchen notes

Practical Woman's Secret
For beautiful, silky egg ribbons, keep the broth at a gentle simmer and pour the beaten eggs slowly. Stirring too vigorously will break the eggs into tiny pieces instead of forming soft strands.