Egg Drop Soup

Instructions

1. 1

   Bring broth to a boil in a medium saucepan over high heat. Add salt, white pepper, and grated ginger.

2. 2

   In a small bowl, mix cornstarch with cold water until smooth. Pour into boiling broth while stirring constantly; cook until slightly thickened.

3. 3

   Reduce heat so broth is at a gentle simmer. While stirring the broth slowly in a circular motion, drizzle the beaten eggs in a thin stream — the eggs will cook into ribbons.

4. 4

   Remove from heat. Stir in sesame oil.

5. 5

   Serve immediately, garnished with sliced green onions.