Egg Drop Soup

Ingredients

• 6 cups chicken broth
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp grated fresh ginger
• 3 tbsp cornstarch
• 1/4 cup cold water
• 3 large eggs, beaten
• 2 green onions, sliced
• Salt and white pepper, to taste

Instructions

1. 1In a pot, bring the chicken broth to a simmer with the soy sauce, sesame oil, and ginger.
2. 2In a small bowl, whisk together the cornstarch and cold water until smooth, then stir this slurry into the simmering broth.
3. 3Cook for 1 to 2 minutes, stirring, until the broth thickens slightly and turns glossy.
4. 4Reduce the heat to low, then slowly drizzle in the beaten eggs while gently stirring the broth in one direction with a fork or chopstick to form thin ribbons.
5. 5Let the soup sit undisturbed for about 30 seconds so the egg ribbons set, then season with salt and white pepper to taste.
6. 6Ladle into bowls and top with sliced green onions before serving.

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