Bittman Basics

This Chinese Takeout Favorite Is Sublime When It’s Homemade

Chicken stock is your best bet

Photo: Romulo Yanes

This is one soup where water really doesn’t cut it. If you don’t have chicken stock, use vegetable stock — or the very best store-bought stuff you can find as a last resort.

Left, simmering the stock: This is what the bubbling stock should look like. Too hot, and the eggs will cook too fast and break up into big curds. Too low, and the eggs will dissolve into the soup. Right, adding the eggs: Once the stock is the right temperature, pour in the eggs in a slow, steady stream. Just keep stirring and everything will be fine.

Egg Drop Soup

Time: 15 minutes
Makes: 4 servings

Ingredients

• 6 cups chicken stock
• 1 tablespoon soy sauce, or more to taste
• 4 eggs
• Salt and fresh ground black pepper
• 2 scallions, chopped
• 1 teaspoon sesame oil or more to taste
• ¼ cup cilantro leaves

Instructions

1. Put the stock and soy sauce in a large pot over medium-high heat and bring to a boil. Meanwhile, beat the eggs with a sprinkle of salt and pepper until well combined.
2. When the stock is boiling, adjust the heat so that it bubbles gently, not furiously. Pour the eggs into the…