'egg drop soup' on Serious Eats

Egg Drop Soup from 'The Chinese Takeout Cookbook'

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. More

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