Egg drop soup is the unsung hero of the Chinese takeaway menu — simple, comforting, and always the first thing to disappear from the table. The trick is all in the pouring: a slow, steady stream of beaten egg into simmering broth creates those silky ribbons rather than scrambled clumps.
This version keeps things properly pantry-friendly. Chicken stock, a touch of ginger, a cornflour slurry for body, and eggs are really all you need. A scatter of spring onion and a drizzle of sesame oil at the end lifts the whole bowl.
It's the kind of soup that comes together while the rest of dinner is cooking, and it's just as good as a starter to a bigger spread or a light meal on its own.
