Egg Drop Soup - Chinese Egg Soup

Few dishes prove as elegantly that simplicity beats all else as this Chinese egg soup. The secret lies in the movement: whisked eggs are poured in a thin stream into the simmering, slightly thickened broth while you stir gently, and at that very moment, they unfurl into fine, silky threads that float in the soup. It's ready in under twenty minutes and only demands your attention the moment the eggs hit the pot. Perfect as a warm starter or a light, warming lunch on a busy day.

• Cuisine: Chinese
• Time: 15-20 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Bring the chicken broth to a boil in a pot, and season with light soy sauce and a pinch of ground white pepper.
2. Mix the cornstarch with the cold water until smooth. Pour it into the boiling broth while stirring, so the soup thickens slightly and becomes a bit more substantial.
3. Whisk the eggs thoroughly in a small bowl or a measuring cup with a spout - this makes it easier to pour in a thin stream.
4. Reduce the heat so the soup is just simmering. It should absolutely not boil vigorously when the eggs are added.
5. Pour the eggs in a very thin stream over the surface, while slowly stirring in one direction with a fork or chopsticks. The thinner the stream and slower the stir, the finer the threads will be.
6. Let the eggs set for a few seconds, then turn off the heat.
7. Taste the soup one last time, and adjust with a little more soy or white pepper as needed.
8. Stir in a single drop of sesame oil, sprinkle with sliced spring onions and possibly some fresh chili, and serve immediately.

Tips

• Pour the eggs in a very thin stream - the slower it goes, the finer and more silky the threads will be.
• The soup must not boil vigorously when the eggs are added, otherwise they will become grainy instead of soft.
• Make the soup more filling with a handful of corn kernels, sliced mushrooms, or cubes of soft tofu.
• A single drop of sesame oil at the end gives a lovely nutty aroma, but hold back - a little is enough.