Egg Drop Souo With Pork Stock
Egg drop soup built on a rich, ginger-infused pork broth with tender chicken and silky ribbons of egg. A heartier take on the Chinese takeout classic, rounded out with mirin and a glossy, lightly thickened broth.
YIELD
8 servingsPREP
35 minCOOK
25 minREADY
60 minMost egg drop soup leans on plain chicken broth, but this one starts richer: a ginger and green onion infused pork stock that simmers, gets strained clean, then takes a splash of mirin for a faint sweet depth.
Two techniques set this apart. First, the chicken gets velveted, tossed with sesame oil, cornstarch, salt, and white pepper and chilled before it hits the pot. That cornstarch coating is a classic Chinese-restaurant trick that keeps the meat satiny and tender instead of dry. Second, a cornstarch slurry thickens the broth until it’s glossy and just barely clingy, which is what lets those egg ribbons suspend instead of sinking to the bottom.
The eggs are the showpiece. Drizzle them in slowly, a thin stream at a time, while the broth gently moves. That’s how you coax delicate, feathery sheets instead of one scrambled clump.
Chef Tips
- Keep the broth at a bare simmer when the eggs go in. A hard boil shreds them into tough bits.
- Pour the beaten egg in a thin, steady stream and stir slowly in one direction for the silkiest ribbons.
- Strain out the ginger and green onion so the finished soup stays clear and clean-tasting.
Variations
- Stir in corn kernels or peas for color and a touch of sweetness.
- Finish with a drizzle of chili oil or an extra pinch of white pepper for warmth.
- No pork stock on hand? A good chicken broth works, though it tastes a touch lighter.
Ingredients
8 cups pork broth
2 inch piece ginger thinly sliced
4 green onions
2 tablespoons mirin
1lb skinless boneless chicken in cubes
1 teaspoon sesame oil
8 tablespoons cornstarch
kosher salt
white pepper
6 large eggs
Directions
bring pork broth, ginger and green onions to a boil in a saucepan. cover, reduce the heat to medium low and simmer 20 minutes. remove from heat and strain into a large bowl; discard the ginger and green onions. return to broth to the saucepan and stir in the mirin.
meanwhile, toss the chicken, sesame oil, 2 tbl cornstarch, 1 teaspoon salt anr 1 teaspoon white peppee in a bowl. refrigerate until needee.
dissolve remaining 6 tbl cornstarch in ½ cup water. return the broth to a simmer over medium heat. add the cornstarch mixture and cook, stirring until glossy and slightly thickened, about 4 min. add chicken and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sherts of cooked egg.
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