Ginger Egg Drop Soup
Silky ribbons of egg floating in a light, gingery broth with sweet corn and spinach. A comforting 15-minute soup that is gentle, fast and endlessly soothing.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
Keep the broth at a bare simmer when you add the eggs, since a rolling boil makes them cloudy and broken instead of silky. Pour the eggs from a height through a fork for finer threads. Check your soy sauce and stock labels for plain ingredient lists.
Method
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Bring the stock, ginger, soy sauce and corn to a gentle simmer in a medium pot and cook for .
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Whisk the cornstarch and cold water until smooth, then stir it into the simmering soup. Cook for until the broth turns slightly thickened and glossy.
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Reduce the heat to low so the soup barely moves. Drizzle in the beaten eggs in a thin stream while stirring the broth slowly in one direction, so the egg sets into long silky ribbons.
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Stir in the spinach, white pepper, sesame oil and salt, and cook for until the spinach wilts.
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Ladle into bowls and top with sesame seeds.
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