Egg Drop Soup

Ingredients

• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup water
• 1-2 teaspoons grated fresh ginger (optional, for extra flavor)
• 1 tablespoon cornstarch (optional, for a thicker soup)
• 2 large eggs
• Salt and white pepper, to taste
• 1-2 green onions, thinly sliced (for garnish)
• A few drops of sesame oil (optional)

Instructions

• Prepare the Broth: In a medium pot, combine the chicken broth and water. Bring to a simmer over medium heat. If using ginger, add it and simmer for about 2 minutes.
• Thicken the Soup (Optional): In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to form a slurry. Slowly stir the slurry into the simmering broth and continue simmering for 1-2 minutes until the broth slightly thickens.
• Create the Egg Ribbons: Beat the eggs in a small bowl until well mixed. With the broth gently simmering, slowly pour the beaten eggs into the pot in a thin, steady stream while stirring gently with a fork or chopsticks to form silky egg ribbons.
• Season and Serve: Season the soup with salt and white pepper to taste. Remove from heat, stir in a few drops of sesame oil if desired, and garnish with sliced green onions before serving.