Egg Drop Soup

Ingredients

• 2 cups chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 2 large eggs
• 1 tablespoon soy sauce
• 1/4 teaspoon white pepper(optional)
• 1 tablespoon green onions (optional)(optional)

Instructions

1. 1

   In a small bowl, whisk cornstarch with the cold water until smooth.

2. 2

   In a saucepan, bring the chicken broth to a gentle simmer over medium heat. Whisk in the soy sauce and white pepper, then slowly whisk in the cornstarch mixture.

3. 3

   Simmer for 2–3 minutes, stirring, until the broth thickens slightly.

4. 4

   Crack the eggs into a bowl and whisk until smooth. Reduce heat to low so the broth is barely simmering, then slowly pour the eggs in a thin stream while stirring gently to form ribbons.

5. 5

   Cook for 1–2 minutes until the egg ribbons are set. Taste and adjust seasoning, then serve immediately (top with green onions if using).