Egg Drop Soup

Serves 4

Ingredients

• 4 cups chicken broth
• 2 tbsp cornstarch
• 3 tbsp water
• 3 large eggs
• 1 tsp sesame oil
• 1/2 tsp soy sauce
• 1/4 tsp ground white pepper
• 3 scallions
• 1/4 tsp salt

Instructions

1. 1In a small bowl, whisk together the cornstarch and water until smooth to make a slurry. Set aside.
2. 2Thinly slice the scallions, separating the white and green parts. Set aside.
3. 3In a medium pot, bring the chicken broth to a boil over medium-high heat.
4. 4Stir in the soy sauce, sesame oil, white pepper, salt, and the white parts of the scallions.
5. 5Reduce heat to medium. Give the cornstarch slurry a quick stir, then slowly pour it into the simmering broth while stirring constantly.
6. 6Continue stirring until the broth thickens slightly, about 1-2 minutes.
7. 7In a measuring cup, lightly beat the eggs with a fork until just combined.
8. 8While gently stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create silky ribbons.
9. 9Remove the pot from heat once all the egg is added; the residual heat will finish cooking the eggs.
10. 10Taste and adjust seasoning with a pinch more salt if needed.
11. 11Ladle into bowls and garnish with the green parts of the scallions.
12. 12Serve immediately while hot.