Egg Drop Soup: Simple, Flavorful, and Homemade

1. Heat the Broth:
   In a medium saucepan, bring chicken broth to a gentle boil over medium heat. Add ginger and sliced green onions.

2. Thicken (Optional):
   If you prefer a slightly thicker soup, stir in the cornstarch slurry and simmer for 1–2 minutes until the broth thickens slightly.

3. Add the Eggs:
   Reduce heat to low. Slowly pour the beaten eggs into the broth in a thin stream, stirring gently in one direction to create delicate ribbons.

4. Season and Serve:
   Taste and adjust with salt and white pepper. Drizzle with sesame oil if desired. Serve hot as a starter or alongside your favorite Asian dishes.

Cooking Time

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