Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair, just as the bare-bones soup should be. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light.
'egg drop soup' on Serious Eats
How should egg drop soup taste to someone who regularly makes trips down to Chinatown? This recipe from is far more refined than the gloppy renditions I'm used to, plus it's really simple.
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] My friend Olivia is one of those effortlessly superior human specimens, the kind you'd hate if...