SOMETIMES THE HUMBLEST RESTAURANT DISHES are what you really crave. Like egg drop soup. It is indeed a traditional Chinese soup, served across many regions with a number of variations. As Fred Walter says in FLAVORYCOOKING, “Egg drop soup has become an integral part of Chinese culture, symbolizing good fortune, prosperity, and unity.”
As served in American Chinese restaurants, it is thicker than most Chinese versions, thanks to the use of cornstarch. But it is still the same comforting, simple dish, made by stirring a thin stream of beaten eggs into simmering broth and garnishing it with sesame oil, scallions and—especially in China—maybe some tofu or bean sprouts or even corn.
Besides being absolutely restaurant authentic, our recipe is quick and easy to make. And right now, as many of us are in a snowy deep freeze, it is warming comfort food at its simplest. You’ll find our recipe here.
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