Introduction
This classic Chinese restaurant soup is known for its simplicity, rich flavor, and beautiful silky egg ribbons. You can achieve that perfect texture and savory taste right at home with just a handful of pantry staples. It’s the ultimate quick and comforting meal.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 64 ounces Zoup! Good, Really Good® Chicken Bone Broth ((2 31-oz jars))
- 3 tbsp cornstarch
- 1/4 cup water
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 large eggs (beaten)
- 1 cup chopped green onions
Instructions
- In a large pot, bring the Zoup! Chicken Bone Broth to a gentle simmer over medium-high heat.
- While the broth heats, create a cornstarch slurry by whisking together the 3 tablespoons of cornstarch and 1/4 cup of water in a small bowl until completely smooth.
- Once the broth is simmering, stir in the sugar, salt, and pepper.
- Give the cornstarch slurry a final stir, then slowly pour it into the simmering broth while stirring constantly. Continue stirring for about 1-2 minutes until the broth slightly thickens and becomes glossy.
- Reduce the heat to low so the broth maintains a very gentle simmer (not a rolling boil).
- Using a fork, gently stir the soup in one circular direction to create a slow whirlpool. While stirring, slowly drizzle the beaten eggs in a thin stream into the moving broth. The eggs will cook instantly, forming delicate ribbons.
- Immediately remove the pot from the heat. Stir in the chopped green onions.
- Ladle the soup into bowls and serve immediately.
Variations
- For Firmer Egg Ribbons: Instead of drizzling, pour the beaten eggs in a steady stream and let them sit for 10 seconds before gently stirring.
- Garnish Upgrade: Add a small drizzle of toasted sesame oil or a few drops of chili oil over each bowl just before serving.
- Aromatic Twist: Sauté a few thin slices of fresh ginger in the pot before adding the broth for an extra layer of flavor.
- Creamier Texture: Swap one of the beaten eggs for an additional egg yolk, whisked with the whole eggs, for a richer, more custardy silkiness.
Tips for Success
- Stir the Slurry: Always re-whisk your cornstarch slurry right before adding it to the pot to prevent settling.
- Control the Heat: Keep the broth at a bare simmer when adding the eggs. A rolling boil will break the delicate egg ribbons into small, cloudy bits.
- Create the Whirlpool: Stirring the soup in one direction as you pour the eggs is the key to achieving long, beautiful ribbons rather than clumpy chunks.
- Prep Ahead: Have your beaten eggs and cornstarch slurry ready next to the stove before you begin the final steps, as the process moves quickly.
Storage & Reheating
Store cooled soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stovetop, stirring frequently. Avoid a vigorous boil, as it can toughen the eggs.
FAQ
Can I use a different broth?
The recipe is specifically developed for the flavor and consistency of the named chicken bone broth. Substitutions will alter the final taste and may require adjustments to the seasoning.
Why is my soup not thickening?
The cornstarch slurry needs to come to a simmer to activate its thickening power. Ensure your soup is simmering when you add the slurry and cook for the full 1-2 minutes while stirring.
My egg ribbons are small and cloudy. What happened?
This usually means the broth was at too high of a boil when the eggs were added. Next time, ensure the heat is on low for a very gentle simmer before drizzling in the eggs.
Can I make this soup in advance?
It’s best enjoyed immediately. The egg ribbons can soften and the soup may thin slightly upon storage, though it will still taste good.
Is the sugar necessary?
Yes, the small amount of sugar is a traditional ingredient that helps balance and round out the savory flavors of the broth.
Can I double this recipe?
Absolutely. Use a large stockpot to ensure you have enough room to stir comfortably when creating the egg whirlpool.
