Egg Drop Soup (Better than Restaurant Quality!)
👩🍳 Step-by-Step Instructions
- Simmer the Base: In a medium saucepan, combine the chicken broth, grated ginger, minced garlic, soy sauce, and white pepper. Bring the mixture to a gentle boil over medium-high heat. 🍲
- Thicken the Broth: In a small bowl, mix the cornstarch and water until smooth. Turn the heat down to medium-low. Slowly pour the cornstarch slurry into the simmering broth while stirring continuously. Let it simmer for 1–2 minutes until the soup thickens slightly and turns glossy.
- The “Egg Drop” Magic: Turn the heat down to low (the soup should be barely simmering). Stir the broth in a circular motion to create a gentle whirlpool. Slowly drizzle the beaten eggs into the whirlpool in a thin, steady stream. 🌀 Let the eggs sit untouched for about 10 seconds to set, then gently stir to break them into beautiful, silky ribbons.
- The Finishing Touch: Remove the pan from the heat. Stir in the toasted sesame oil. Taste and add a pinch of salt if needed.
- Garnish & Serve: Ladle the warm soup into bowls and top generously with sliced green onions! 🟩
