Ingredients:

  • 6 cups (1.4 liters) Chicken Broth (low sodium preferred)
  • 1 tablespoon (15 ml) Soy Sauce (low sodium)
  • 1 teaspoon (5 ml) Sesame Oil
  • 1/2 teaspoon (2.5 ml) Ground Ginger (or 1 tbsp fresh, grated)
  • 1/4 teaspoon (1.25 ml) White Pepper (optional)
  • 2 tablespoons (30 ml) Cornstarch (or tapioca starch)
  • 1/4 cup (60 ml) Cold Water
  • 2 Large Eggs
  • 2 Green Onions (scallions), thinly sliced
  • Optional Garnishes: Crispy Wonton Strips, Chili Oil

Instructions:

  1. In a medium saucepan, combine chicken broth, soy sauce, sesame oil, ginger, and white pepper (if using). Bring to a simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and cold water until smooth. Gradually whisk the cornstarch slurry into the simmering broth. Continue to simmer until the broth thickens slightly (about 1-2 minutes).
  3. In a separate small bowl, lightly whisk the eggs until just combined.
  4. Reduce the heat to low. Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream while continuously stirring the broth in a circular motion. This creates the delicate egg ribbons for the egg drop soup.
  5. Remove from heat. Stir in most of the sliced green onions, reserving some for garnish. Ladle into bowls and garnish with remaining green onions and optional toppings. Serve immediately.