Soup

Chinese egg drop soup (China)

Name: Chinese egg drop soup (China)
Total time: 15 min
Yield: serves 4
Ingredients: 1 L Stock; 2 Egg; 100 g Corn; 2 Spring onion; 1 c. à s. Cornstarch; 1 c. à s. Soy sauce

Preparation time: 15 min
Servings: serves 4

Ingredients

serves 4

Stock — to buy1 L
Egg — to buy2
Corn — to buy100 g
Spring onion — to buy2
Cornstarch — to buy1 c. à s.
Soy sauce — to buy1 c. à s.

Preparation

Bring the stock to a simmer in a saucepan with the corn, over medium heat.
Mix the cornstarch with a little cold water, then stir it into the simmering stock to thicken it slightly.
Beat the eggs in a bowl until fully combined.
Lower the heat slightly so the stock barely simmers, then pour in the beaten eggs in a thin stream while gently stirring in one direction with a fork or chopsticks: this slow motion is what creates silky ribbons — pour too fast or let it boil hard and you'll get clumps instead.
Season with soy sauce, scatter with sliced spring onion and serve piping hot.