Name: Egg Drop Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 cup low-sodium chicken broth; 1 teaspoon low-sodium soy sauce; ½ teaspoon fresh ginger (grated); ¼ teaspoon white pepper; ⅛ teaspoon ground turmeric (optional, for color); 2 tablespoon cornstarch; 3 tablespoon cold water; 3 large eggs (beaten); ½ teaspoon toasted sesame oil; 2 green onions (thinly sliced)

Instructions

Season the broth
Season the broth:
In a medium pot, bring 4 cups chicken broth, 1 teaspoon soy sauce, ½ teaspoon grated ginger, ¼ teaspoon white pepper, and ⅛ teaspoon turmeric to a simmer over medium-high heat.
Thicken
Thicken:
Whisk 2 tablespoons cornstarch with 3 tablespoons cold water until smooth. Stir it into the simmering broth and cook for 1 to 2 minutes, until slightly thickened.
Make the egg ribbons
Make the egg ribbons:
Reduce the heat to low so the broth is barely simmering. Stir the broth in a slow circle with a spoon, then slowly drizzle in 3 beaten eggs in a thin stream. Let them set for 10 seconds, then gently stir once to form silky ribbons.
Serve
Serve:
Turn off the heat and stir in ½ teaspoon toasted sesame oil. Ladle the egg drop soup into 4 bowls and sprinkle with 2 sliced green onions.

Tips

The slower you pour the eggs and the gentler you stir, the thinner and silkier the ribbons. Thickening the broth with cornstarch first helps the egg float in delicate wisps. For gluten-free egg drop soup, use tamari instead of soy sauce, and add ½ cup frozen corn or peas to make it heartier.

Storage

Egg drop soup is best served fresh. Store leftovers in the refrigerator for up to 2 days and reheat gently over low heat without boiling. Don't freeze.