Easy Egg Drop Soup

1 litre good quality chicken stock
1 tin sweetcorn with liquid
4 fresh shiitake mushrooms, sliced
4 baby corn, sliced into rounds
4 medium eggs
1 to 2 spring onions, finely sliced
Pinch white pepper
Pinch salt
Drizzle sesame oil
Optional
Chinese black vinegar, to serve

The Cornflour Slurry
2 tablespoons cornflour
4 tablespoons water

PREPARATION

COOKING

1. Build the base
   Bring the chicken stock to a gentle boil. Add sweetcorn with its liquid and sliced baby corn. Simmer for 10 to 15 minutes to allow the natural sweetness to develop.
2. Sear the mushrooms
   Heat a small amount of oil in a wok over high heat. Add shiitake mushrooms and sear briefly to bring out their savoury depth. Deglaze with a splash of stock if needed. Add most of the mushrooms into the soup, reserving a few for garnish.
3. Season
   Taste the soup and season with salt, white pepper and a light drizzle of sesame oil.
4. Thicken
   Stir the cornflour slurry and add gradually to the simmering soup, one teaspoon at a time. Allow it to boil between additions. The texture should be silky and lightly thickened, not gloopy.
5. Prepare the egg
   Whisk eggs thoroughly with a pinch of salt, white pepper and a few drops of sesame oil.
6. Create the egg drop
   Once the soup reaches a gentle boil, turn off the heat and allow it to settle for a minute. Stir the soup gently in one direction to create a whirlpool. Slowly drizzle in the egg in a thin stream. Allow the wisps to form naturally without stirring too aggressively.
7. Finish
   Ladle into bowls. Garnish with reserved seared mushrooms and sliced spring onion. Serve with a splash of black vinegar if desired.

School of Wok Tips

• Use good quality stock as it forms the backbone of the soup.
• Add cornflour gradually to control thickness.
• Always take the soup off the heat before adding the egg.
• Pour egg slowly into a gentle whirlpool for long silky ribbons.

FAQs

Why did my egg scramble instead of forming ribbons?
The soup was likely too hot or boiling vigorously. Turn off the heat and allow it to settle before adding the egg.

Can I make this without sweetcorn?
Yes? You can omit the sweetcorn for a more traditional savoury egg drop soup.

How thick should egg drop soup be?
It should be lightly thickened and silky, not heavy or gloopy. The egg will add additional body naturally.