Egg Drop Soup

Ingredients

• 6 cups chicken broth
• 3 thin slices ginger
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 1/2 tsp salt, or to taste
• 2 tbsp cornstarch mixed with 3 tbsp water
• 3 large eggs, well beaten
• 1/2 cup frozen peas or corn (optional)
• 3 green onions, thinly sliced

Steps

1. Simmer the broth with the ginger 5 minutes, then remove the ginger.
2. Stir in the soy sauce, sesame oil, white pepper, salt and peas.
3. Stir the cornstarch slurry and pour it in, stirring until the soup thickens slightly and turns glossy, 1 minute.
4. Lower the heat so the soup is just simmering. Stir the soup in one direction to make a whirlpool and slowly drizzle in the eggs in a thin stream.
5. Let the eggs set 10 seconds, then stir gently to break them into ribbons.
6. Ladle into bowls and top with green onions.

TipPour the egg through the tines of a fork for extra-fine, delicate ribbons.