Chinese egg drop soup
Servings Prep Time
5 people 2minutes
Cook Time
13minutes
Servings Prep Time
5 people 2minutes
Cook Time
13minutes
Ingredients
Instructions
  1. In a muslin bag or spice bag add the ginger, lemongrass, and star anise. Pour the broth into a medium pot, add the spice bag, stir in the miso paste and the chili paste. Cook over high heat till broth comes to a boil. Lower the heat and let it simmer for 10 minutes.
  2. Season the broth with salt and pepper to taste.
  3. Remove the spice bag. Whisk in the cornstarch into the eggs.Slowly add the beaten egg mixture to the soup and continuously stir. Make sure the heat is on low while doing this. If the heat is too high the eggs will scramble instead of forming silky threads.
  4. Pour into bowl, garnish with green onions, and serve warm
  5. See notes
Recipe Notes
  • If  you prefer a slighly thicker soup, take 1 tbsp of cornstarch and mix it with 2 tbsp. of water (this is called a slurry). Whisk in the slurry into the broth before adding the eggs.
  • I personally love the flavor of ginger, star anise, lemon grass, and miso in my broth, but it is not required to add all these spices. Use what you have in your fridge or keep the broth plain.