Easy Homemade Egg Drop Soup

In a medium saucepan, bring the chicken broth, grated ginger, and sesame oil to a gentle boil over medium-high heat. Reduce the heat to low to maintain a simmer.

In a small bowl, mix the cornstarch with 3 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering broth while stirring continuously. Let simmer for 1–2 minutes until the broth thickens slightly.

Whisk the eggs gently in a measuring cup with a spout. Turn off the heat or drop to low. Stir the broth in a steady circular motion to create a whirlpool, then slowly drizzle the whisked eggs into the moving broth. Let stand for 30 seconds before stirring gently to form delicate ribbons.

Season with salt and white pepper to taste. Ladle the hot soup into bowls and top with fresh chopped green onions and minced garlic.