Egg Drop Soup

Prepare the thickened broth up to 1 day ahead and refrigerate it. Reheat gently over medium heat until it reaches a simmer, then add the beaten egg and scallions right before serving so the egg is fresh and silky.

The most common issue is pouring the egg too quickly or stirring too vigorously, which breaks it into tiny bits. Pour the beaten egg in a very thin stream while stirring the broth slowly and steadily in one direction for silky ribbons.

Yes; vegetable broth works and keeps the soup vegetarian. Use the same quantity and cooking method. The flavor will be slightly lighter and less savory, so taste and adjust the soy sauce accordingly.

The cornstarch slurry thickens the broth slightly, which helps it cling to the egg ribbons and makes them more visible and luxurious. If you prefer a thinner soup, reduce the cornstarch to 1 tbsp, or omit it entirely for a clear broth (the soup will still be delicious).

Add diced cooked chicken, shrimp, tofu, mushrooms, bok choy, spinach, or noodles. Stir them in before adding the egg, or add delicate items like spinach after the egg is cooked so they don't overcook.

Refrigerate the broth in an airtight container for up to 3 days. Reheat gently over medium heat; the egg ribbons will remain intact. You can add a fresh beaten egg swirl when reheating for a fresher texture if desired.