Egg Drop Soup

Ingredients

• •1000 ml Chicken stock
• •3 pcs Eggs
• •30 g Cornstarch
• •15 ml Soy sauce
• •2 stalks Green onions
• •1 to taste Chicken broth
• •1 to taste Sesame oil
• •1 to taste White pepper

Instructions

1. 1

   Bring chicken stock to a rolling boil. Add ginger and scallions.

   💡 The secret is pouring eggs in a thin stream while stirring - this creates silky ribbons.

2. 2

   Mix cornstarch with water to make a slurry. Stir into the boiling broth.

   💡 Pour eggs in a thin stream while stirring for delicate silk strands.

3. 3

   Reduce heat to medium-low. The broth should be gently simmering, not boiling.

   💡 Pour eggs in a thin stream while stirring for delicate silk strands.

4. 4

   Beat eggs in a small bowl. Slowly drizzle into the soup while stirring in a circular motion.

   💡 Pour eggs in a thin stream while stirring for delicate silk strands.

5. 5

   Season with white pepper, salt, and a dash of sesame oil. Remove ginger and scallions.

   💡 Pour eggs in a thin stream while stirring for delicate silk strands.

6. 6

   Serve immediately, garnished with chopped scallions and a drizzle of chili oil.

   💡 Pour eggs in a thin stream while stirring for delicate silk strands.