Classic Cantonese Egg Drop Soup
This dish is a comforting and aromatic Ginger-Infused Egg Drop Soup. It features a delicate balance of flavors, starting with the warm and earthy essence of sesame oil and ginger slices sautéed to perfection. The broth, enriched with anchovy stock, soy sauce, and a pinch of white pepper, offers a savory and subtly spiced base. The star of the dish is the silky egg ribbons, gently drizzled into the simmering broth and allowed to form delicate tendrils of flavor. The addition of a cornstarch slurry lends a velvety texture to the soup, ensuring each spoonful is rich and satisfying. Garnished with freshly chopped spring onions and a final drizzle of sesame oil, this dish is a comforting bowl of warmth and flavor, perfect for any occasion.
Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.
Pour water, anchovy stock, salt, and white pepper into the mixing bowl. Cook for 13 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl, add 2 tablespoons of water, and beat until fully integrated. Set aside. In a small separate bowl, mix cornstarch with 50g of water until combined. Set aside.
After cooking for 13 minutes, continue cooking for an additional 2 min | 100°C | Speed 1. Meanwhile, slowly pour the lightly beaten eggs onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Gradually pour the cornstarch slurry into the broth. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remaining sesame oil. Serve hot.
Ingredients
Directions
Place oil and ginger slices into mixing bowl, sauté for 5 min | 120°C | ⤺ Speed 1.
Pour water, anchovy stock, salt, and white pepper into the mixing bowl. Cook for 13 min | 100°C | Speed 1. While the soup is cooking, crack the eggs into a separate bowl, add 2 tablespoons of water, and beat until fully integrated. Set aside. In a small separate bowl, mix cornstarch with 50g of water until combined. Set aside.
After cooking for 13 minutes, continue cooking for an additional 2 min | 100°C | Speed 1. Meanwhile, slowly pour the lightly beaten eggs onto the mixing bowl lid, letting it drizzle around the measuring cup in a thin stream onto the rotating blades. If necessary, lift the measuring cup up slightly to assist the eggs in drizzling down. Gradually pour the cornstarch slurry into the broth. Let it stand inside the mixing bowl for 2 minutes before serving. Garnish with chopped spring onion and drizzle with the remaining sesame oil. Serve hot.
