Chinese Egg Drop Soup
Five-ingredient soup with silky ribbons of egg.
Ingredients
- 4 cup stock
- 3 piece egg
- 1 tbsp cornstarch
- 2 piece spring onion
Instructions
- 1
Bring stock to a simmer with ginger and white pepper.
- 2
Thicken lightly with cornstarch slurry.
- 3
Drizzle in beaten egg while stirring in one direction.
- 4
Finish with sesame oil and spring onion.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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