One of the reasons this old favourite, egg drop soup, from the East has gained popularity is the simplicity, warmth, and soothing texture created by egg drop soup. The soup is made by whisking the eggs into a simmering broth, creating silky ribbons of egg throughout the liquid; that's where it gets its name: "egg drop." Generally, the flavour base of the soup involves chicken or vegetable broth seasoned with soy sauce, ginger, and often garlic, which gives it a savoury depth. The secret to an egg drop soup that's silky and delicate in texture is the delicate strands of egg noodles. For this, you have to gently simmer your soup and crack in the eggs slowly in a steady stream as you gently stir the broth in a circular motion. This way, the eggs are cooked instantaneously and are thin, tender strands that give you a beautiful, almost velvety consistency. This egg drop soup recipe is easy and quick to prepare and perfect for people who prefer light appetisers or quick meals. Similarly, it is often plated as an appetiser in Chinese restaurants because it's comforting and light. Though simple regarding ingredients, Egg Drop Soup epitomises the perfect blend of savoury, rich broth and airy, fluffy eggs, an experience you are bound to enjoy through every bite.

• 3 large eggs
• 1 tbsp cornstarch
• 2 green onions
• 4 cup chicken broth
• 1 tsp soy sauce
• 1 tsp ginger
• 1/2 cup frozen peas
• Salt
• White pepper
• 1/2 cup corn kernels

• Let's begin with the recipe of Egg drop soup. Start by pouring 4 cups of chicken broth into a medium pot.
• Place the pot on the stove and bring the broth to a gentle boil over medium-high heat.
• Combine one tablespoon of cornstarch in a small bowl with two tablespoons of cold water. Stir until the cornstarch is fully dissolved. This slurry will help thicken the broth slightly, creating the smooth, velvety texture that Egg Drop Soup is known for.
• Add the cornstarch slurry to the pot once the chicken broth thickens. Stir the broth well to ensure the slurry is evenly incorporated. Continue stirring for 1-2 minutes to allow the mixture to thicken slightly, giving the soup a rich, silky consistency.
• Stir in 2 tablespoons of soy sauce, one teaspoon of sesame oil, and one teaspoon of freshly grated ginger.
• Season with salt and white pepper to taste.
• If you'd like to incorporate vegetables into your soup, this is the time to add them.
• Add a handful of frozen peas and corn kernels.
• Allow the vegetables to cook for 2-3 minutes until they are heated through.
• While the soup is simmering, crack two large eggs into a separate bowl.
• Use a fork or whisk to lightly beat the eggs until the yolks and whites fully blend. Beating the eggs well ensures a smooth texture in the soup when they are added.
• Reduce the heat to medium-low once your broth is seasoned and the vegetables are heated.
• Slowly pour the beaten eggs into the simmering broth in a steady stream. As you pour, gently stir the broth in a circular motion using a fork or chopsticks. This stirring technique ensures the eggs cook instantly, forming long, silky ribbons that float throughout the broth. Be careful not to stir too aggressively, as you want the eggs to form thin, delicate strands.
• Let the soup simmer for another minute or two after adding the eggs. This will ensure that the eggs are fully cooked and the texture is smooth and velvety. Taste the broth at this point and adjust the seasoning, adding more salt, white pepper, or soy sauce if necessary.
• Once the egg ribbons are fully formed and the soup is at the desired flavour and consistency, ladle the soup into bowls.
• Garnish with thinly sliced green onions for a fresh, crisp finish that contrasts beautifully with the soft egg ribbons. Serve this delicious egg drop soup recipe and enjoy.