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Egg Drop Soup from 'The Chinese Takeout Cookbook'

March 26, 2013

[Photograph: Diana Kuan]

Diana Kuan's egg drop soup in The Chinese Takeout Cookbook is a simple affair. Her broth is flavored with just a bit of ginger, rice wine, white pepper, and sugar; bolstered with meaty dried shiitakes; and thickened (just barely) with a cornstarch slurry. The broth's simplicity allows the just-set sunny egg to shine. Turning off the heat while stirring in the egg keeps its texture tender and light.

Why I picked this recipe: There's something magical about that moment when you stir beaten egg into hot soup.

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