Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery short-cut favorites: boxed stock, frozen dumplings, and bagged spinach. Soy sauce, fish sauce, and toasted sesame oil provide umami and depth that belie the quick cooking time. The key to creating feathery, silky ribbons of egg (instead of tough and stringy ones) lies in the slurry: Whisk a teaspoon of cornstarch or potato starch in water until fully dissolved and blend it into your egg mixture before pouring into the soup.
