Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

A Chinese egg drop soup recipe that you can make in less time than it takes to figure out what else you want to order from your go-to takeout spot? That’s easy, because egg drop soup is pretty simple. But a really good Chinese egg drop soup? Well, that’s also easy, if you’ve got some of our <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken bouillon cubes</a> kicking around.Aromatic stock, some eggs, some cornstarch … there isn’t all that much that goes into egg drop soup. It’s one of those dishes that’s far, far greater than the sum of its parts, and it’s always pretty good, even if those parts aren’t great. But if you start with amazing stock, making an amazing egg drop soup is guaranteed.The chicken bouillon cubes have a ton of flavor, a ton of gelatin, and just enough seasoning that all you need to do is reconstitute them with water and add some cornstarch to get the richly viscous texture that’s characteristic of good egg drop soup. (This recipe also works with our <a href="https://www.chefsteps.com/recipes/pork-bouillon-cubes">pork</a> and <a href="https://www.chefsteps.com/recipes/beef-bouillon-cubes">beef bouillon cubes</a>—it’ll just taste porkier or beefier.)Add in a few aromatic ingredients—ginger, sesame oil, white pepper—to get the flavor profile right, then stir in some egg and you’re done.

Instant Egg Drop Soup