Egg Drop Soup Recipe

Ingredients:

• 4 cups chicken or vegetable broth (or water with bouillon)
• 2 large eggs
• 1 tablespoon cornstarch (optional, for a thicker texture)
• 1 teaspoon soy sauce (optional)
• 1/4 teaspoon white pepper or black pepper
• Salt to taste
• 2 green onions, chopped (optional garnish)
• Sesame oil (optional, for flavor)

Instructions:

1. Prepare the Broth
   In a medium-sized pot, bring the broth to a boil. If you’re using water and bouillon, dissolve the bouillon cubes in the water first. If you want a thicker consistency, mix the cornstarch with 2 tablespoons of cold water and stir into the boiling broth.
2. Beat the Eggs
   In a separate bowl, beat the two eggs well until smooth.
3. Add Seasoning
   Stir in the soy sauce, white or black pepper, and salt to the boiling broth. Adjust the seasoning to your taste.
4. Pour the Egg Into the Boiling Broth
   While the broth is boiling, slowly pour the beaten eggs into the pot in a thin stream. Stir gently in one direction to create beautiful egg ribbons in the soup.
5. Serve and Garnish
   Once the eggs are fully cooked (which takes just a minute), remove from heat. Ladle the soup into bowls and top with chopped green onions and a drizzle of sesame oil, if desired.

Enjoy!

It’s as easy as pouring the egg into boiling water, and you’re done! This comforting soup can be made in minutes. And if you no longer shop in stores, you can easily adjust the ingredients based on what’s available in your pantry!

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I hope this matches your style—easy, fast, and delicious!