Egg Drop Soup with Scallions

Ingredients

• 3 cups Chicken or vegetable broth
• 2 large Eggs
• 3 stalks Fresh scallions
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 1 tbsp Soy sauce(optional)
• 1 tsp Sesame oil(optional)
• 1/4 tsp White pepper(optional)
• to taste Salt(optional)

Instructions

1. 1

   Prep (10 minutes): Slice scallions thinly, keeping some green tops for garnish. Crack eggs into a bowl and whisk until smooth. If using cornstarch, stir it with water to make a slurry.

2. 2

   Bring broth to a gentle simmer (about 2 minutes): In a small pot, heat broth over medium-high until steaming and lightly bubbling. Stir in soy sauce and white pepper. If using cornstarch slurry, whisk it in and simmer 1–2 minutes to slightly thicken.

3. 3

   Create egg ribbons (about 6–8 minutes): Reduce heat to low so the broth is barely simmering. Stir the broth in one direction to create a gentle whirlpool, then slowly pour in the whisked eggs. Keep stirring briefly until egg ribbons form, then stop stirring.

4. 4

   Finish and serve (about 2 minutes): Turn off heat. Stir in sesame oil. Taste and adjust salt if needed. Ladle into bowls and top with scallions.