Egg Drop Soup (Restaurant Style — Cornstarch and Pour Method)

Ingredients

• 1000 ml premium chicken stock, or dashi for umami depth
• 8 g cornstarch
• 30 ml cold water, for slurry
• 4 large eggs
• 60 ml light soy sauce
• 15 ml Chinkiang black vinegar
• 5 g Sichuan pepper, toasted and ground
• 30 g spring onions, thinly sliced
• 1 pinch white pepper

Method

1. 1
   Bring chicken stock to rolling boil in 2 litre saucepan over high heat; skim any impurities from surface.
2. 2
   Mix cornstarch with 30 ml cold water to form smooth slurry; pour in thin stream into boiling stock while stirring constantly with wooden spoon to prevent clumping.
3. 3
   Simmer 2 minutes until soup thickens and becomes translucent; reduce heat to gentle simmer.
4. 4
   In small bowl, beat 4 eggs lightly; hold fork 15 cm above soup surface and pour beaten egg in thin stream while stirring soup in figure-eight pattern to create ribbon-like strands.
5. 5
   Season with soy sauce, Chinkiang vinegar, and white pepper; stir to combine.
6. 6
   Ladle into serving bowls; garnish with spring onions and toasted Sichuan pepper; serve immediately.