A delightful and easy-to-make egg drop soup with enhanced flavors and textures.
Combine the cornstarch and cold water in a small bowl until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the soup.
In a pot, bring the chicken broth, ginger, and scallions to a boil.
Use fresh ginger for a more vibrant flavor.
Reduce the heat to low and slowly pour the beaten eggs into the broth while stirring continuously with a fork.
Stirring continuously creates the signature silky egg ribbons.
Add the cornstarch mixture to the soup and stir until slightly thickened.
Cook the soup gently to avoid over-thickening.
Stir in the soy sauce and sesame oil before serving.
Adjust the soy sauce to taste for a perfect balance of saltiness.
Serve the soup hot, garnished with additional chopped scallions if desired.
Serve immediately to enjoy the soup at its best temperature and texture.
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