Ten-Minute Silky Egg Drop Soup

By Sprig Originals ✓ · cooked up in Sprig

A pantry soup that comes together faster than takeout arrives: glossy chicken broth thickened just enough to suspend the egg, then finished off the heat so the beaten egg unfurls into wide silky ribbons instead of scrambling. Toasted sesame oil, white pepper and scallion do the rest.

Ingredients

• 6 cup low-sodium chicken broth
• 1 tsp grated fresh ginger
• 1 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp sugar
• 1/8 tsp ground turmeric (optional, for golden color)

• 3 tbsp cornstarch
• 1/4 cup cold water
• 3 large eggs
• 1 extra egg yolk (optional, for richer ribbons)

• 3 scallions, thinly sliced
• 1/2 cup frozen peas or thawed sweet corn (optional)
• chili oil, for serving (optional)

Instructions

1. Crack the 3 eggs (plus the extra yolk, if using) into a spouted measuring cup or small pitcher. Beat with a fork for a full 30 seconds until completely uniform and slightly foamy — no streaks of white should remain, or you'll get rubbery clumps instead of ribbons. Set aside.
2. In a small bowl, whisk the cornstarch into the 1/4 cup cold water until perfectly smooth with no lumps. Set the slurry next to the stove; it will settle, so whisk it again right before using.
3. In a 3- to 4-quart saucepan, combine the chicken broth, ginger, soy sauce, sesame oil, white pepper, salt, sugar and turmeric if using. Bring to a gentle boil over medium-high heat, about 5 minutes.
4. If using peas or corn, add them now and simmer 1 minute until heated through.
5. Re-whisk the cornstarch slurry and pour it into the boiling broth while stirring constantly. Cook 45 to 60 seconds, still stirring, until the soup turns glossy and lightly thickened — it should coat the back of a spoon but still pour freely. This body is what holds the egg ribbons in suspension.
6. Turn the heat completely off and let the soup stop bubbling, about 15 seconds. It should be steaming hot and still, around 190°F. Boiling liquid shreds the egg; still, hot liquid sets it into sheets.
7. Stir the soup in a slow circle with a fork or chopsticks and pour the beaten egg in from about 10 inches above the pot in the thinnest possible stream, moving in a spiral over the surface. Take a full 20 to 30 seconds to add it all. Stop stirring the moment the egg is in.
8. Let the soup sit undisturbed for 30 seconds so the ribbons fully set, then stir once, gently, to lift them off the bottom.
9. Taste and adjust with salt or a few more drops of soy sauce. Ladle into bowls, top with sliced scallions and a drizzle of chili oil if you like, and serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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