Classic Egg Drop Soup

Ingredients

• 4 cups low-sodium chicken stock
• 1 teaspoon vegetable oil
• 3 cloves garlic, minced finely
• 1 tablespoon fresh ginger, grated roughly
• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• 3 large eggs, beaten vigorously
• 1 tablespoon toasted sesame oil
• 2 green onions, thinly sliced on the bias

Method

1. 1Bring the chicken stock to a gentle simmer in a medium pot over medium heat, ensuring it is hot but not violently boiling.
2. 2Add the vegetable oil, minced garlic, and grated ginger to the pot, cooking for 30 seconds until the aromatics are fragrant and softened.
3. 3Stir in the white pepper and sea salt, then pour in the cornstarch slurry while whisking constantly to thicken the broth slightly.
4. 4Return the soup to a steady, shimmering simmer and reduce the heat to low to prepare for the eggs.
5. 5Slowly drizzle the beaten eggs into the pot in a thin stream, waiting 10 seconds before stirring gently with chopsticks or a spoon to form silky ribbons.
6. 6Turn off the heat and immediately stir in the toasted sesame oil to preserve its nutty aroma.
7. 7Ladle the soup into bowls and garnish generously with the sliced green onions for a pop of color and sharp freshness.

Nutrition per serving