Egg Drop Soup (Dan Hua Tang)
Servings:
3
Prep Time:
5 minutes
Cook Time:
10 minutes
Difficulty:
Easy
Ingredients
- Chicken stock: 4 cups
- Eggs: 3 large, lightly beaten
- Cornstarch: 3 tbsp
- Water: 1/3 cup
- Sesame oil: ½ tsp
- Salt: ¾ tsp to taste
- White pepper: 1/8 tsp
- Sugar: pinch (1/8 tsp)
- Scallion, finely chopped: 1
Instructions
- Bring stock to simmer in pot
- Season with sesame oil, salt, sugar, and white pepper, adjust to taste
- Stir cornstarch slurry, drizzle into gently simmering soup while stirring until slightly thickened
- Stir soup in slow circle, slowly drizzle beaten eggs to form ribbons
- Turn off heat, swirl in scallions, serve immediately