Egg Drop Soup

Egg Drop Soup


The Chinese-restaurant favorite, made sublime with homemade stock.
TIME 15 minutes
MAKES 4 servings
6 cups chicken stock
1 tablespoon soy sauce, or more to taste
4 eggs
Salt and freshly ground black pepper
2 scallions, chopped
1 teaspoon sesame oil, or more to taste
¼ cup chopped fresh cilantro leaves, optional


Method
1 Put the stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with a sprinkle of salt and pepper until well combined.

2 When the stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the stock in a slow stream, stirring constantly. You want them to scramble softly but not clump, so it’s important to keep stirring until the eggs are cooked, 1 to 2 minutes.

3 Stir in the scallions and sesame oil, then taste and adjust the seasoning with more salt, pepper, soy sauce, or sesame oil. Serve, garnished with the cilantro if you like.

Variations
  • Straciatella: Italy’s version of egg drop soup. Skip the soy sauce, scallions, sesame oil, and cilantro. In Step 1, beat the eggs with ¼ cup freshly grated Parmesan cheese. Garnish with additional cheese and a bit of chopped fresh parsley leaves if you like.
  • Egg Drop Soup or Straciatella with Greens: Whether you make the main recipe or the preceding variation, just before stirring in the eggs in Step 2, add 2 cups chopped spinach or watercress to the bubbling stock.
  • Egg Drop Soup or Straciatella with Noodles: With Egg Drop Soup, serve over ½ pound cooked Chinese egg noodles. With Straciatella, serve over ½ pound of any cooked pasta.

Tips
  • This soup’s other name is “egg flower soup.”
  • This is one soup where water really doesn’t cut it. If you are a vegetarian or don’t have chicken stock handy, make Full-Flavored Vegetable Stock. Or, if you must, use the best store-bought stock you can find.

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