Dan Hua Tang (Silky Egg Drop Soup) 🥣

Método

1. 1

   Bring stock to a boil, add salt and white pepper; drop in tofu if using and simmer 2 minutes.

2. 2

   Stir the cornstarch slurry in a figure-eight until the stock turns faintly glossy — this suspension is what holds egg clouds up.

3. 3

   Reduce to the smallest bubble; stir one direction to make a slow whirlpool.

4. 4

   Pour beaten egg in a thin stream from 20 cm above; wait three seconds before touching it, then nudge once — you want ribbons, not scrambled.

5. 5

   Kill the heat. Sesame oil in, scallions over. Serve immediately.