In a medium pot, bring the chicken stock to a gentle boil over medium heat.
Stir in the soy sauce, ground ginger, and optional white pepper. Reduce the heat to low to maintain a gentle simmer.
Optional Thickening:
If you prefer a slightly thicker soup, dissolve the cornstarch in 2 tablespoons of cold water to make a slurry.
Gradually whisk the slurry into the simmering broth and cook for 2–3 minutes until slightly thickened.
Create the Egg Ribbons:
Slowly drizzle the beaten eggs into the pot in a thin stream while gently stirring the soup in one direction with a fork or chopsticks. This will create the signature egg ribbons.
Finish the Soup:
Stir in the optional sesame oil and taste the soup. Adjust the seasoning with salt if needed.
If using frozen peas or diced tofu, stir them in and let them heat through for 1–2 minutes.
Serve:
Ladle the soup into bowls and garnish with green onions. Serve hot.
This Egg Drop Soup is warm, comforting, and packed with protein. It’s quick to make and perfect for cozy nights or when you’re craving a light yet satisfying meal. Enjoy! 🥣🥚🍜
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