Egg Drop Soup
Egg Drop Soup is sometimes called “Egg Flower Soup,” and when we made our rendition of it we absolutely saw how people could think that. We swirled the eggs in with careful deliberation and watched them swirl delicately across the soup, leaving gorgeous, petal-like ribbons.
The only vaguely challenging part of this recipe involves making slurry, which is just Arrowroot Powder and water. The water needs to be warm so the Arrowroot doesn't clump and the slurry needs to be added to the soup pot as soon as it's mixed, but other than that, this soup is super-simple. Simmer the chicken stock, just barely cook the sliced mushrooms, add the slurry, season with salt and Sichuan Pepper and drizzle in one lightly beaten egg. Garnish with freshly-chopped scallions and enjoy a heavenly egg drop soup that you made in your very own kitchen.
- 6 cups chicken stock
- 4-5 button mushrooms, sliced
- 2 Tablespoons Arrowroot Powder
- 4 Tablespoons water
- 2 eggs, beaten lightly
- 1 teaspoon ground Sichuan Peppercorns, or more to taste
- 1 teaspoon Fine Sea Salt
- 2-3 scallions, chopped
- In a stockpot, bring 6 cups chicken stock to a boil.
- Add mushrooms and cook for 2-3 minutes.
- Combine the Arrowroot Powder and water together and mix well. Slowly stir into the boiling stock. Reduce heat to a simmer and cook for 5 minutes.
- Add the lightly beaten eggs. Slowly drizzle into stock in a circular motion, stirring while drizzling. Add ground Sichuan Peppercorns and Fine Sea Salt and stir.
- Remove from heat. Garnish with scallions and serve.
