1. Start by whisking the eggs in a bowl until smooth and set them aside. In a separate small bowl, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water to create a slurry. This will help thicken the soup.
2. Pour the chicken stock (or vegetable stock if you prefer) into a pot and heat it over medium heat. Add the white parts of the spring onions, which will infuse the broth with a subtle onion flavour.
3. Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously. This will help the soup thicken to the desired consistency. Stir in the sesame oil, white pepper, and a pinch of salt to season the soup.
4. Reduce the heat to low. Now, slowly drizzle the whisked eggs into the hot broth in a thin stream. Use a fork or chopsticks to gently stir the soup in a circular motion as you pour, which will create the signature "petals" or ribbons of egg that float in the broth.
5. Once the eggs are cooked (should take about a minute) and have formed those beautiful, delicate egg ribbons, add the green parts of the spring onions for a fresh burst of flavour and colour. Remove from heat.
6. Ladle the egg drop soup into bowls and enjoy it as a light appetiser or pair it with a main dish for a full meal.

Notes: To make this a heartier meal, feel free to add some shredded chicken, sweetcorn, tofu, or any other veggies and protein that you like. Cook those ahead of adding the egg as the egg will be cooked in seconds once in the hot broth.

‍

FAQs

1. Can I use water instead of broth for this recipe?
Yes, you can! While broth adds more flavour, water works as a base if you don’t have broth on hand. Just be sure to adjust the seasonings a bit more (salt, pepper, etc.) to enhance the taste.

2. Can I add other vegetables to the soup?
Absolutely! Feel free to add in some sliced mushrooms, spinach, or even shredded carrots to give the soup more texture and flavour. Just add them to the broth before you drizzle in the eggs, allowing them to soften as the soup simmers.

3. How can I make the soup richer in flavour?
For a richer flavour, you can use a chicken stock that’s been simmered for a long time, or add a splash of soy sauce or sesame oil for some depth. A small piece of ginger can also infuse the broth with a lovely warmth.

4. Can I make this soup in advance?
While this soup is best enjoyed fresh, you can prepare the broth and season it ahead of time. Just reheat it when you're ready to make the egg ribbons. Keep in mind that adding the eggs ahead of time could result in them becoming overcooked or losing their delicate texture, so it’s best to add them just before serving.

5. Can I make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth, and you're good to go! The simplicity of this dish really lets the eggs and broth shine, so it's still incredibly flavourful without any meat.

6. How do I get the eggs to form nice ribbons in the broth?
The key is to beat the eggs well so they're smooth and uniform in consistency. When adding them to the hot broth, pour them in slowly and in a thin stream. You can also gently swirl the broth with a spoon as you add the eggs, which will create lovely, delicate ribbons.

7. Can I add meat to this soup?
Yes! If you'd like to add more protein, shredded chicken, cooked shrimp, or even small slices of beef can be added to the broth before you add the eggs. Just make sure the meat is cooked through before adding the eggs to avoid overcooking them.

8. Can I make this soup spicy?
If you enjoy spice, feel free to add a pinch of red pepper flakes, a splash of chilli oil, or some fresh chopped chilli to the broth. It’ll give the soup a bit of heat and an extra kick of flavour!