Egg Drop Soup

In a small bowl, whisk cornstarch with cold water until smooth to create a slurry. Set aside.

Beat eggs thoroughly in a bowl until completely smooth with no streaks. Pour into a measuring cup with a spout for easy pouring.

Bring chicken broth to a gentle boil in a medium saucepan. Add minced ginger if using.

Stir in soy sauce and sesame oil. Season with white pepper and salt to taste.

Reduce heat to medium and slowly drizzle in the cornstarch slurry while stirring constantly to thicken the broth slightly.

Create a gentle whirlpool in the soup with a spoon or chopstick.

While stirring the soup in one direction, slowly drizzle the beaten eggs into the swirling broth in a thin, steady stream.

The eggs will cook instantly and form beautiful ribbon-like strands. Continue stirring gently for 30 seconds.

Remove from heat immediately to prevent the eggs from overcooking.

Taste and adjust seasoning with salt, white pepper, or soy sauce as needed.

Ladle into bowls and garnish with chopped scallions. Serve immediately while hot.