Egg Drop Soup

Method

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1. Bring the stock to a simmer with the ginger and cook 5 minutes, then fish the ginger out.

   Mark done

2. Add the sweetcorn, soy sauce, salt, white pepper and sugar and simmer 3 minutes.

   Mark done

3. Stir in the slaked cornflour and simmer 1 minute, until the soup thickens slightly and turns glossy.

   Mark done

4. Turn the heat right down so the surface is barely moving.

   Mark done

5. Pour the beaten eggs in the thinnest stream you can, from a height, moving across the pan.

   Mark done

6. Stop stirring completely and let the ribbons set, 30 seconds.

   Mark done

7. Stir once gently, add the sesame oil, and scatter with spring onions and coriander.

   Mark done

Chef’s Tips

• Barely simmering, never boiling, when the egg goes in.
• Thin stream, from a height, then stop stirring.
• Thicken first — it holds the ribbons up.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Fried rice
• Dumplings
• Anything with chilli

Storage & Reheating

Refrigerated for 2 days. Reheat gently without boiling.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.