Quick & Easy Egg Drop Soup Delight: A Light and Flavorful Classic in Minutes

In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Add the soy sauce, sesame oil, and ground white pepper. If you’re using fresh ginger, add it to the broth at this point for a subtle depth of flavor. Stir occasionally to combine the ingredients.
Whisk the Eggs:

In a small bowl, whisk the eggs until well-beaten and smooth. Set aside.
Thicken the Soup (Optional):

If you prefer a slightly thicker consistency, mix the cornstarch with 2 tablespoons of water to make a slurry. Slowly add this mixture to the simmering broth, stirring constantly. Let it simmer for another 1-2 minutes until the broth thickens slightly. This step is optional but adds a nice silky texture.
Create the Egg Ribbons:

Once the broth is simmering, slowly drizzle the beaten eggs into the soup in a thin stream while stirring the broth gently in a circular motion with a spoon or chopstick. The eggs will cook instantly and form delicate ribbons in the broth. Continue stirring until all the eggs are incorporated.
Serve:

Ladle the soup into bowls and garnish with finely chopped green onions for a fresh touch. Serve immediately while hot and enjoy the warm, soothing flavors of this quick and easy egg drop soup.
Serving and Storage Tips: