Egg Drop Soup

Instructions

1. 1

   In a small bowl, mix cornstarch with 60ml (1/4 cup) cold water until smooth and set aside

2. 2

   Beat eggs in a measuring cup with a fork until well combined

3. 3

   Pour chicken broth into a large pot and bring to a gentle simmer over medium heat

4. 4

   Add soy sauce, grated ginger, and white pepper to the broth

5. 5

   Stir the cornstarch mixture again and slowly pour into the simmering broth while stirring constantly

6. 6

   Let the soup simmer for 2 minutes until slightly thickened

7. 7

   Using a fork, slowly drizzle the beaten eggs into the soup in a thin stream while stirring the soup in a circular motion with a spoon

8. 8

   The eggs will form delicate ribbons - continue until all eggs are added

9. 9

   Remove from heat and drizzle with sesame oil

10. 10

    Taste and adjust seasoning with salt if needed

11. 11

    Ladle into bowls and garnish with thinly sliced green onions...