Egg Drop Soup With Pork Stock
Egg drop soup simmered in a ginger-scented pork broth with velveted chicken, sweet corn, and feathery ribbons of egg. A richer, more filling spin on the classic Chinese soup, glossy and lightly thickened.
YIELD
8 servingsPREP
35 minCOOK
25 minREADY
60 minSweet pops of corn turn this egg drop soup into something closer to a meal. It’s built on a ginger and green-onion steeped pork broth, strained smooth and lifted with a splash of mirin, which gives the bowl a backbone you rarely get from canned soup.
Before anything else, the chicken gets a quick velveting: a toss with sesame oil, cornstarch, salt, and white pepper, then a rest in the fridge. That cornstarch jacket seals in moisture so the meat poaches up tender and slippery, the way it does at a good Chinese restaurant.
A cornstarch slurry stirred into the simmering broth gives the soup its glossy, lightly thickened body. Once it thickens, the chicken and corn go in just long enough to cook through, then the beaten eggs get drizzled in slowly so they bloom into those signature silky sheets.
Kitchen Tips
- Keep the heat at a gentle simmer, never a rolling boil, or the egg turns rubbery and clouds the broth.
- Drizzle the egg in a thin stream while stirring slowly so it sets into delicate ribbons.
- Frozen or canned corn both work. Add it with the chicken so it stays sweet and tender.
Variations
- Add sliced mushrooms or a handful of baby spinach for more texture and color.
- A few drops of toasted sesame oil or a spoon of chili crisp at the table wakes the whole bowl up.
- Swap the pork stock for chicken or vegetable broth if that’s what you have.
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
16oz can of corn
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 corn and simmer until cooked through, 1 to 2 min. drizzle the eggs into the soup a little at a time, ceeating thin sheets of cooked egg.
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