recipe egg drop soup

 Yields: 4 servings

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

 * 4 cups chicken broth

 * 2 large eggs, lightly beaten

 * 1 tablespoon soy sauce

 * 1 teaspoon sesame oil

 * 1/2 teaspoon ground ginger

 * 1/4 teaspoon white pepper

 * 1 tablespoon cornstarch

 * 2 tablespoons water

 * 2 green onions, thinly sliced (green parts only)

Instructions:

 * Combine broth and seasonings: In a saucepan, combine chicken broth, soy sauce, sesame oil, ground ginger, and white pepper. Bring to a simmer over medium heat.

 * Make cornstarch slurry: In a small bowl, whisk together cornstarch and water until smooth.

 * Thicken soup: Slowly drizzle the cornstarch slurry into the simmering broth, stirring constantly. Cook and stir for 1-2 minutes, or until the soup has thickened slightly.

 * Add eggs: Reduce heat to low. Slowly pour the beaten eggs into the simmering soup, stirring constantly in one direction with a ladle to create long, thin ribbons of egg.

 * Garnish and serve: Garnish with sliced green onions and serve immediately.

Tips:

 * For a richer flavor: Use homemade chicken broth.

 * Add-ins: Add other vegetables like shredded carrots, spinach, or mushrooms to the soup before adding the eggs.

 * Spice it up: Add a pinch of red pepper flakes for a spicy kick.

Enjoy your delicious and comforting Egg Drop Soup!