A delightful twist on the classic egg drop soup, enhanced with a touch of sesame oil and ginger for a richer flavor.
Heat the chicken broth in a sauce pot over medium-high heat until it begins to simmer.
Using low-sodium broth allows you to control the saltiness of the soup.
Add the soy sauce, white pepper, and ginger to the broth, stirring to combine.
Adjust the soy sauce to taste for a balanced flavor.
Mix the cornstarch and cold water in a small bowl until smooth.
Ensure there are no lumps for a smooth soup consistency.
Gradually add the cornstarch mixture to the simmering broth, stirring constantly, and cook until slightly thickened.
Add the thickener slowly to avoid clumping.
Beat the eggs in a small bowl, then slowly drizzle them into the broth while stirring gently to create ribbons.
Pour the eggs in a thin stream for delicate ribbons.
Remove the pot from heat and stir in the sesame oil and sliced scallions.
Adding sesame oil off the heat preserves its aroma.
Serve the soup hot, garnished with additional scallions if desired.
Stir the soup before serving to evenly distribute the ingredients.
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