Classic Egg Drop Soup

In a medium saucepan, heat the chicken broth over medium heat. Stir in the soy sauce and sesame oil, allowing the soup to come to a simmer. Taste and add salt and pepper to your preference.

Create the Egg Ribbons:
In a small bowl, whisk the eggs gently. Once the broth is simmering, slowly drizzle the beaten eggs into the broth, stirring constantly in a circular motion. The eggs will cook instantly, forming delicate ribbons throughout the soup.

Finish and Serve:
Allow the soup to cook for another 1-2 minutes to ensure the eggs are fully cooked. Serve hot, garnished with extra sesame oil or a sprinkle of chopped green onions if desired.

Serving and Storage Tips: