Written by John fenster
4 cups chicken or vegetable broth 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon ground ginger 2 green onions, finely sliced 2 eggs, beaten Salt and white pepper to taste Optional: Cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts water) to thicken the soup
Set the chicken or vegetable soup in a medium-sized pot over medium-low heat.
When the soup is almost done, add the soy sauce, sesame oil, ground ginger, and green onions that have been cut up.
You can make a cornstarch slurry by mixing cornstarch with water and then stirring it into the soup to make it thicker.
As you slowly pour the beaten eggs into the soup that is already boiling, stir them in one direction.
To taste, add salt and white pepper to the soup. If you need to, change the flavor.
Take the soup off the heat as soon as the eggs are done, which should be in about a minute or two.
If you want, you can add more green onions to the top of the hot egg drop soup before serving.