Egg Drop Soup

Let's cook

1. 1

   Thicken the broth first

   Bring the stock to a simmer with the ginger, soy sauce, white pepper, and turmeric. Mix the cornstarch with the cold water and stir it in, simmering 2 minutes until slightly thickened.

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   The broth must be thickened before the egg goes in — that is what suspends the ribbons instead of letting them sink.

2. 2

   Beat the eggs thoroughly

   Whisk the eggs until completely uniform. Streaks of white give patchy, uneven ribbons.

3. 3

   Reduce to the barest simmer

   Lower the heat until the surface is barely moving. A rolling boil shreds the egg into cloudy fragments.

4. 4

   Pour thin and slow, while stirring

   Stir the broth in one direction with a chopstick and pour the egg in a very thin stream from a height. It sets instantly into fine ribbons.

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   Thin stream, from height, into moving broth. That combination is what makes the ribbons.

5. 5

   Stop stirring and finish

   Turn the heat off immediately, add the sesame oil and scallions, and season with salt.

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