INGREDIENTS

• 4 cups chicken broth
• 3 large eggs
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 3 tablespoons water
• 2 green onions, thinly sliced
• Salt to taste

DIRECTIONS

In a saucepan, heat the chicken broth over medium-high heat. Bring it to a simmer.
While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the soup.
In another bowl, beat the eggs, ground white pepper, and sesame oil until well combined.
Once the broth is simmering, gradually pour the egg mixture into the pot in a slow, steady stream while gently stirring the broth in a circular motion. The eggs will cook immediately and form delicate ribbons.
In a separate small saucepan, blanch the green onions in boiling water for about 30 seconds to remove their sharp bite. Drain and set aside.
Stir the cornstarch mixture to recombine and then add it to the soup, stirring continuously until the soup thickens slightly.
Taste the soup and adjust the seasoning with salt if needed.
Ladle the Egg Drop Soup into bowls, garnish with blanched green onions, and serve hot.