egg drop soup

Ingredients

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 2 large eggs
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

1. In a medium saucepan, bring chicken broth, soy sauce, sesame oil, and white pepper to a boil over medium-high heat.
2. While the broth is heating, whisk together cornstarch and cold water in a small bowl until smooth.
3. Reduce heat to low. Slowly drizzle the cornstarch slurry into the simmering broth, stirring constantly to prevent clumps.
4. Remove from heat. Immediately, gently whisk the eggs in a separate bowl.
5. Pour the whisked eggs into the hot broth, gently stirring to create delicate ribbons.
6. Serve immediately.

Notes

• For a richer flavor, use homemade chicken broth.
• Adding a small pinch of MSG (optional) can enhance the umami flavor.
• To prevent the eggs from forming large clumps, whisk them in very quickly.
• This soup is best served immediately for optimal texture.
• Storage: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat.