To be brutally honest — I have never tasted a really decent egg drop soup in the Chinese restaurants here in the United States. So whenever I dine out, I typically avoid the goopy and MSG-laden egg drop soups that are so common here. This all changed when I had egg drop soup at a little restaurant called Jesse, frequented by Chinese food connoisseurs in Shanghai, China. The egg drop soup served at Jesse was so mild and refreshing, and had the sweet tang of fresh tomatoes. My recipe closely replicates the version I was served in Shanghai but slightly thickened with cornstarch. It’s eggy, soothing, and comforting, especially on a cold day.
Serves 4 as part of a multi-course meal
- 2 tablespoons cornstarch
- 3 tablespoons water
- 13/4 cups (425 ml) homemade Chicken Stock or 1 can (14-oz/400-g) store-bought chicken broth
- 1 cup (250 ml) water
- 1/2 tomato, diced
- 3 dashes white pepper
- 1/2 teaspoon salt or to taste 2 large eggs, lightly beaten
- Mix the cornstarch with 3 tablespoons of water in a small bowl. Stir to blend well. Set aside.
- Bring the chicken broth and water to a boil in a pot. Add the tomato, white pepper, salt, and thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir three times with a pair of chop-sticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and will form into silken threads.
- Dish out into individual serving bowls and serve immediately.
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