Egg Drop Soup
Ingredients:
4 cups chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
2 eggs
2 green onions, thinly sliced
1/2 teaspoon ground ginger
Salt and pepper, to taste
Optional garnishes: sliced green onions, chopped cilantro, sesame oil, or soy sauce
Instructions:
In a medium saucepan, bring the chicken broth to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry.
Once the broth is simmering, slowly pour the cornstarch slurry into the broth while stirring constantly. Continue to stir until the soup thickens slightly, about 1-2 minutes.
In a separate bowl, beat the eggs until well combined.
While stirring the soup in a circular motion, slowly pour the beaten eggs into the simmering broth. The eggs will cook and form thin ribbons in the soup.
Add the thinly sliced green onions and ground ginger to the soup. Season with salt and pepper to taste.
Allow the soup to simmer for another 1-2 minutes to heat through and allow the flavors to meld together.
Serve the egg drop soup hot, garnished with additional sliced green onions, chopped cilantro, a drizzle of sesame oil, or a splash of soy sauce, if desired. Enjoy your comforting and delicious egg drop soup!