Egg Drop Soup

Step 1

Make the slurry by whisking together ½ cup of the chicken broth with cornstarch in a small bowl until smooth. Set aside.

Step 2

Pour the remaining 5 ½ cups of the chicken broth in a medium pot over medium high heat. Add sesame oil, ginger, salt, pepper and garlic powder. Stir or whisk to combine and bring to a gentle simmer.

Step 3

While the broth is reaching a simmer, whisk the eggs in a small bowl (or a measuring cup with a spout with a 2-cup capacity).

Step 4

Once the broth has reached a simmer, use a large spoon or whisk to stir (or whisk) the broth in a circular motion (this will help the beaten eggs to form into "ribbons").

Step 5

While stirring in a circular motion with one hand, use your other hand to slowly drizzle in the beaten eggs in a thin stream, while continuing to stir.

Step 6

Add green onions and stir to combine.

Step 7

Stir the cornstarch slurry you prepared earlier. Slowly pour in the cornstarch slurry and stir to combine. Bring back to a gentle simmer and remove from heat.

Step 8

Season with additional salt and pepper, to taste. Serve topped with additional sliced green onions, if desired.