Homemade Egg Drop Soup

# Ingredient List:

→ Broth Base

01 - 4 cups (1 liter) low-sodium chicken or vegetable broth

02 - 1 teaspoon soy sauce

03 - 1/4 teaspoon ground white pepper

04 - 1/2 teaspoon sesame oil

05 - 1/2 teaspoon salt (adjust to taste)

06 - 1 teaspoon cornstarch (optional, for a slightly thicker soup)

07 - 2 tablespoons water (for cornstarch slurry, optional)

→ Egg Mixture

08 - 3 large eggs

→ Garnish

09 - 2 scallions, thinly sliced

10 - 1/4 teaspoon toasted sesame seeds (optional)

# Directions:

01 - In a medium saucepan, bring the broth, soy sauce, white pepper, sesame oil, and salt to a gentle simmer over medium heat.

02 - If you prefer a slightly thicker soup, mix the cornstarch with water in a small bowl to make a slurry. Stir the slurry into the simmering broth and cook for 1–2 minutes until slightly thickened.

03 - Crack the eggs into a bowl and beat them well with a fork or whisk.

04 - Reduce the heat to low. Using a fork or chopsticks, stir the soup in a slow circular motion. While stirring, slowly drizzle the beaten eggs into the soup in a thin stream to create silky ribbons.

05 - Let the eggs set for about 30 seconds, then gently stir to break up large ribbons.

06 - Ladle the soup into bowls and garnish with sliced scallions and toasted sesame seeds if desired.

# Expert Advice:

01 -

Swirling the eggs into silky ribbons is satisfying and feels a bit like kitchen magic.
This recipe genuinely saves the day when you want warmth and flavor without much prep or cleanup.

02 -

Too much stirring while adding the eggs turns the soup cloudy and messy – patience is everything here.
Discovering that adding a dash of sesame oil after serving wakes up the flavors more than adding it to the pot.

03 -