Egg Drop Soup: Take-out style

Name: Egg Drop Soup: Take-out style
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: chinese
Ingredients: 2.5 cups broth; 3 eggs; 0.5 tsp ground turmeric; 0.25 tsp white pepper; 0.5 tbsp salt; 2 tbsp Cornstarch; 1 Sliced scallion; 0.5 tsp toasted sesame oil (for garnish); 1 tsp Aji-no-moto (msg)

Be the first to rate this recipe!

In app

Kelly Gillikin Schoueri

Community member

instagram.com/saopaulokitchen

"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 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

2½ cups

broth

eggs

½ tsp

ground 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)

Step 1/5
- ½ tsp ground 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
- 3 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
- 1 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.
Enjoy your meal!