Egg Drop Soup with Chicken Broth and Sesame Oil

Egg Drop Soup

Step 1: Preparation [00:21]

• Chop the green onion into small pieces.
• Coarsely chop the cilantro.
• Beat the two eggs and set them aside.
• Mix 4 tbsp of cornstarch with 2/3 cup of water until there are no clumps.

Step 2: Season the Broth [00:54]

• Bring 6 cups of chicken broth to a boil over medium-high heat.
• Add 3/4 tsp salt, 1/2 tsp sugar, and 1/2 tsp soy sauce to the broth. Stir to combine.

Step 3: Thicken the Soup [01:16]

• Slowly and steadily pour the cornstarch and water mixture into the boiling broth while stirring with a ladle.

Step 4: Add Eggs [01:54]

• Reduce heat to low.
• Once the rolling boil has subsided, slowly pour the eggs into the soup while continuously stirring the broth to create thin ribbons.

Step 5: Finish the Soup [02:22]

• Turn off the heat.
• Add the chopped green onion, cilantro, 1/4 tsp white pepper powder, and 1/2 tsp sesame oil.
• Give it a final quick stir and serve.