Egg Drop Soup

In my parents’ Chinese restaurant, we used to make three soups every day without fail, and it was always the first thing we would do when we opened the restaurant. Wonton soup, hot and sour soup, and egg drop soup––the classic trio offered on every Chinese menu. Making these soups during the winter months would help warm up the kitchen as we started our day, and, oftentimes, I would have a small cup of wonton soup broth or egg drop soup to start the day.

Egg Drop Soup

This easy Egg drop soup recipe will taste just like your favorite Chinese restaurant's Egg drop soup soup, only way better and it's super delicious and easy!

Ingredients

• 4 cups organic chicken stock or homemade chicken stock
• ½ teaspoon sesame oil
• ½ teaspoon salt
• Pinch of sugar
• Pinch white pepper
• 5 drops yellow food coloring (optional, but if you want "the look...")
• ¼ cup cornstarch mixed with ½ cup water
• 3 eggs, slightly beaten
• 1 scallion, chopped
• 1 tablespoon cilantro, chopped (optional)

Instructions

1. Bring the chicken stock to a simmer in a medium-sized soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in 5 drops of yellow food coloring, if using. The yellow food coloring gives the soup that rich restaurant-style yellow color but it is, of course, optional. Taste the soup, and adjust the seasoning if needed.
2. Next add the cornstarch slurry; make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get unpleasant clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.
3. get the full instructions @ thewoksoflife.com

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