Ingredients:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 large eggs
- 1 tbsp soy sauce
- 1/2 tsp sesame oil (optional)
- 1/2 tsp ground ginger (or 1 tsp fresh ginger, minced)
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (for mixing with cornstarch)
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
Instructions:
- Heat the broth:
- In a medium-sized pot, bring the chicken broth to a boil over medium-high heat.
- Stir in the soy sauce, sesame oil (if using), and ground ginger. Reduce the heat to medium-low and let the broth simmer for a few minutes.
- Thicken the soup (optional):
- If you prefer a thicker soup, mix the cornstarch and water in a small bowl to create a slurry. Slowly stir the slurry into the simmering broth. Cook for 1–2 minutes until the broth slightly thickens.
- Prepare the egg ribbons:
- In a small bowl, beat the eggs until well mixed.
- While stirring the soup gently in a circular motion, slowly drizzle the beaten eggs into the broth. The eggs will cook instantly and form delicate, silky ribbons.
- Season and serve:
- Taste the soup and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with chopped green onions.
Tips:
- For added flavor, you can toss in some tofu cubes, corn kernels, or mushrooms.
- Serve with a side of crispy wonton strips for added texture.
This Egg Drop Soup is light, nutritious, and perfect as a starter or a quick comfort meal!