📝 About This Recipe
Experience the ultimate comfort of a restaurant-quality Chinese Egg Drop Soup, crafted to be naturally gluten-free and deeply soul-warming. This classic starter features a rich, golden broth infused with ginger and white pepper, showcasing the 'egg flower' technique that creates delicate, wispy ribbons of silk. It is a masterclass in simplicity and technique, delivering a clean yet complex flavor profile that rivals the finest teahouses.
🥗 Ingredients
The Flavor Base
- 6 cups Chicken Bone Broth (high quality or homemade, low sodium)
- 3 slices Fresh Ginger (peeled and smashed)
- 2 pieces Garlic Cloves (smashed)
- 1/8 teaspoon Turmeric Powder (optional, for a vibrant golden color)
The Slurry and Seasoning
- 3 tablespoons Cornstarch (ensures the soup is gluten-free)
- 3 tablespoons Water (cold, to mix with cornstarch)
- 1/2 teaspoon White Pepper (ground, for authentic heat)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the savory notes)
The Eggs
- 4 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Cornstarch (whisked into the eggs for tenderness)
For Garnish
- 2 pieces Scallions (finely sliced on the bias)
- 1 tablespoon Fresh Cilantro (optional, chopped)
👨🍳 Instructions
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1
In a large pot, combine the chicken bone broth, smashed ginger slices, and smashed garlic. Bring the mixture to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low and simmer for 5-7 minutes to allow the aromatics to steep into the broth. Remove and discard the ginger and garlic pieces with a slotted spoon.
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3
Stir in the turmeric (if using), white pepper, sugar, and sea salt. Taste the broth and adjust seasoning if necessary; it should be savory with a subtle kick from the pepper.
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4
In a small ramekin, whisk together the 3 tablespoons of cornstarch and 3 tablespoons of cold water until a smooth slurry forms with no lumps.
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5
While stirring the broth constantly, slowly pour in the cornstarch slurry. Continue to cook for 1-2 minutes until the soup thickens slightly and becomes clear and glossy.
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6
In a separate small bowl, crack the 4 eggs and add the 1/2 teaspoon of cornstarch. Whisk vigorously until the yolks and whites are fully combined and no streaks remain.
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7
Turn the heat down to the lowest setting. The broth should be barely simmering, not boiling, to ensure the eggs don't become rubbery.
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8
Using a ladle or a sturdy spoon, stir the broth in one direction to create a gentle whirlpool effect.
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9
Slowly drizzle the whisked eggs into the broth in a very thin, steady stream. For long ribbons, pour slowly; for smaller flakes, pour a bit faster.
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10
Let the eggs sit undisturbed for 15 seconds to set, then gently stir once or twice to break up the ribbons into your desired size.
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11
Remove the pot from the heat immediately. Stir in the toasted sesame oil to preserve its delicate toasted aroma.
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12
Ladle the hot soup into warmed bowls and garnish generously with sliced scallions and cilantro.
💡 Chef's Tips
For the most delicate 'ribbons,' ensure your eggs are at room temperature before whisking. Adding a tiny bit of cornstarch to the raw eggs prevents them from toughening when they hit the hot liquid. Always thicken the broth with the slurry *before* adding the eggs; the thickness helps suspend the egg ribbons beautifully. Avoid a rolling boil when adding the eggs, as high heat will cause the eggs to become cloudy rather than forming distinct silken strands. If you prefer a deeper yellow color, a pinch of turmeric is a natural, gluten-free way to achieve that restaurant look without artificial dyes.
🍽️ Serving Suggestions
Serve alongside gluten-free vegetable fried rice for a complete meal. Pair with a crisp cucumber salad dressed in rice vinegar and sesame seeds. Accompany with gluten-free shrimp crackers for a delightful crunch. Serve as a soothing first course for a multi-dish Szechuan-style dinner. Enjoy with a hot cup of Jasmine or Oolong tea to cleanse the palate.