Classic Egg Drop Soup

Instructions

1. 1

   In a medium saucepan, bring the chicken broth to a gentle boil over medium heat.

2. 2

   In a small bowl, mix the cornstarch with a little water to form a slurry, then stir it into the boiling broth.

3. 3

   Reduce the heat to low and let the broth simmer for a few minutes until it thickens slightly.

4. 4

   In another bowl, beat the eggs lightly.

5. 5

   Slowly pour the beaten eggs into the simmering broth while stirring gently with a fork or chopsticks to create thin ribbons of egg.

6. 6

   Add the soy sauce and white pepper to the soup, stirring to combine.

7. 7

   Chop the green onions and add them to the soup just before serving.

8. 8

   Serve the soup hot, garnished with additional green onions if desired.