Egg drop soup may seem like one of those magical things that can only be acquired from your favorite takeout joint, but it’s actually startlingly easy to make at home. Getting that silky texture is the real trick, but all you need is a little cornstarch.
Once you make your stock (this recipe has all the flavor bases covered), you’ll want to make a slurry of 1 tablespoon soy sauce + 1 1/2 tablespoons of cornstarch. Whisk that into about six cups of stock, and let boil until thickened, about two minutes. Beat some eggs with a little sesame oil, and slowly pour them into the hot soup, whisking constantly to form those delightful, wispy strands.
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Photo by Jules.
via Lifehacker
Make Silky, Takeout Quality Egg Drop Soup at Home With Cornstarch