Egg drop soup may seem like one of those magical things that can only be acquired from your favourite takeaway joint, but it’s actually startlingly easy to make at home. Getting that silky texture is the real trick, but all you need is a little cornstarch. Photo by Jules.
Once you make your stock (this recipe has all the flavour bases covered), you’ll want to make a slurry of 1 tablespoon soy sauce + 1 1/2 tablespoons of cornflour. Whisk that into about six cups of stock, and let boil until thickened, about two minutes. Beat some eggs with a little sesame oil, and slowly pour them into the hot soup, whisking constantly to form those delightful, wispy strands.
Skip Delivery, Make Your Own Egg Drop Soup [Food & Wine]