Egg Drop Soup: Take-out style

Too few ratings

“I no longer live in the US but sometimes crave American-style Chinese food. I’ve finally learned to make one of my takeout go-to’s. The secret is using a bit of turmeric to get that bright yellow quality and more cornstarch than you think you would need to get that classic viscosity. Finally, some Aji-no-moto for umami. ”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2½ cups broth
eggs
½ tsp turmeric
¼ tsp white pepper
½ tbsp salt
2 tbsp Cornstarch
Sliced scallion
½ tsp toasted sesame oil (for garnish)
1 tsp Aji-no-moto (msg)
Metric
Imperial
  • Step 1/5

    • ½ tsp turmeric
    • ¼ tsp white pepper
    • 2½ cups broth

    Start boiling your broth and add the turmeric and white pepper to the liquid

  • Step 2/5

    • eggs

    Lightly bear your eggs, add some salt and set aside

  • Step 3/5

    • 2 tbsp Cornstarch

    Combine cornstarch with 1/4 cup of water. Mix well and add to the broth after it has begun to boil.

  • Step 4/5

    After 2-3 minutes of boiling with the cornstarch the broth should be well-thickened. Lower the heat and gently stir in one direction. Slowly pour the beaten egg in the center and turn off the heat immediately when all the egg is dropped into the hot liquid.

  • Step 5/5

    • ½ tbsp salt
    • Sliced scallion
    • ½ tsp toasted sesame oil (for garnish)
    • 1 tsp Aji-no-moto (msg)

    Add salt or msg to taste, serve into two bowls and garnish with sesame oil and sliced scallions.