"Silky, flavorful, and easy to make, this egg drop soup is just like your favorite takeout, but better!"
Ingredients
4 cups chicken broth(or vegetable broth for vegetarian option)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder(optional)
1 tablespoon soy sauce
1/4 teaspoon white pepper(optional, for a bit of heat)
2 tablespoons cornstarch, dissolved in 2 tablespoons water
2 large eggs, lightly beaten
2 green onions, thinly sliced, for garnish
Salt, to taste
Sesame oil, for garnish (optional)
Instructions
Step 1: Heat the Broth
In a medium saucepan, bring the chicken broth, ground ginger, garlic powder (if using), soy sauce, and white pepper (if using) to a gentle boil over medium heat.
Step 2: Thicken the Soup
Stir in the cornstarch slurry (cornstarch dissolved in water) into the boiling broth while whisking constantly.
Simmer for 1–2 minutes until the soup starts to slightly thicken.
