Egg Drop Soup

  • 32 oz chicken stock (not broth)
  • 4 eggs, beaten just until combined
  • ½ tsp ground ginger
  • 1-2 tsp soy sauce
  • 2 tbsp cornstarch
  • Salt and white pepper to taste
  • Garlic powder (optional)
  • Toasted sesame oil (optional)
  • Chopped scallions or chives for garnish (optional)

Heat stock and seasonings to low boil. While waiting for boil, beat eggs and a little of the cornstarch (preferably in small batter bowl if available) and add enough water to remaining cornstarch to create a slurry. Once stock is boiling, stir in slurry until fully incorporated; then remove from heat and slowly drizzle in egg to form “ribbons.” Allow to sit until desired consistency. Serve with a drizzle of oil and scallions or chives if desired.

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