Egg Drop Soup

Ingredients

• 6 cups Chicken Broth
• 3 Eggs
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 tablespoons Soy Sauce (Gluten-Free)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon White Pepper
• 2 Green Onions
• 1/2 cup Tofu (Optional)
• 1/2 cup Shiitake Mushrooms (Optional)
• to taste Salt
• 1/2 teaspoon Sugar

Instructions

1. 1

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

2. 2

   In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the soup.

3. 3

   Stir the cornstarch slurry into the simmering broth. Add the soy sauce, rice vinegar, sesame oil, ginger, white pepper, sugar, and salt. Simmer for 5 minutes, stirring occasionally, until the broth slightly thickens.

4. 4

   If using, gently stir in the tofu and shiitake mushrooms and simmer for another 2 minutes.

5. 5

   In a separate bowl, lightly beat the eggs.

6. 6

   Slowly drizzle the beaten eggs into the simmering broth in a thin, steady stream while stirring gently with a fork or chopsticks in a circular motion. This will create the egg ribbons.

7. 7

   Continue stirring gently for about 1 minute, or until the egg ribbons are cooked.

8. 8

   Remove from heat and garnish with sliced green onions before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.