Thursday, March 15, 2018
Homemade Egg Drop Soup
"A restaurant classic that can easily be made at home. This is just as good as take out! Egg drop soup is simple, warm, and tasty. It goes well with any Chinese food main dish."
Preparation Time: 5 min
Cooking Time: 5 min
1/2 teaspoon water
3 cups/750ml chicken broth
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon sesame oil
1 small scallion
2 teaspoons finely chopped chives
In a small bowl, beat the egg with the water.
On medium-low heat, bring the broth to a simmer. Stir in the sugar, salt, and sesame oil.
Continue to stir in a clockwise motion and very slowly slip the egg into the simmering broth. As you stir, the egg will coagulate and form thin threads.
Stir in the scallion and remove from the heat. Pour soup into individual bowls and garnish with chives.
A great way to ensure that the egg slips in gradually is to prop a fork on the side of your pot with the tines pointing down. Then, pour the egg through the tines. This will give you those fine strands that you are familiar with at the restaurant!