Egg Drop Soup, The Classic Version (蛋花汤)

Step 1

Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.

Step 2

Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.

Step 3

Season the broth with salt, white pepper, and sesame oil. Taste to adjust.

Step 4

In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.

Step 5

Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.

Step 6

Transfer the soup to individual bowls. Garnish with scallions and serve immediately.