Egg Drop Soup蛋花汤
A light, silky soup — beaten eggs streamed into seasoned broth with nameko and enoki mushrooms, finished with a splash of sesame oil and white pepper. On the table in about 20 minutes.
salt
1 tsp
white-pepper
0.5 tsp
sugar
1 tsp
soy-sauce
1 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Soak and Clean Mushrooms
Soak the nameko mushrooms and enoki mushrooms in salted water to clean them thoroughly, then drain.
Chop Cilantro
Chop some cilantro and set aside for garnishing.
Add Soy Sauce
Add one heaping tablespoon of light soy sauce to the seasoning bowl for umami depth.
Mix Seasoning with Water
Fill a small bowl with water and stir in the seasonings until evenly dissolved.
Prepare Cornstarch Slurry
Prepare a bowl of cornstarch slurry (cornstarch mixed with water) and set aside for thickening the soup later.
Heat Water to 60 Degrees
Heat water in a pot to about 60°C (140°F).
Bring to a Boil
Bring to a boil over low heat.
Add Seasoning to Soup
Pour the prepared seasoning mixture into the simmering soup and stir well. Wait for it to return to a boil.
Thicken Soup with Starch
When the soup returns to a boil, slowly drizzle in the cornstarch slurry while stirring to thicken the soup evenly.
Skim Foam from Soup
Remember to skim off any foam that rises to the surface of the soup.
Drizzle in Beaten Eggs
Slowly pour the beaten egg in a thin stream along the edge of the pot. Let it set briefly before gently stirring to form silky egg ribbons.
Add Sesame Oil and Garnish
Drizzle a few drops of sesame oil over the soup and top with the chopped cilantro. Serve immediately.
Serving Suggestion
Serve Egg Drop Soup as a side or supporting dish.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.