A warm, silky, and flavorful egg drop soup just like your favorite restaurant version, ready in minutes.

4 cups low-sodium chicken broth (or vegetable broth)

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thicker soup)

2 large eggs, lightly beaten

1 tsp fresh ginger, grated

1 tbsp soy sauce (or tamari for gluten-free)

½ tsp sesame oil

¼ tsp white pepper (or black pepper)

2 green onions, thinly sliced (for garnish)

Salt, to taste

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

If you prefer a thicker soup, stir in the cornstarch slurry and simmer for 1–2 minutes.

Add ginger, soy sauce, sesame oil, and white pepper, stirring to combine.

Reduce heat to low. Slowly drizzle beaten eggs into the soup in a thin stream while stirring gently in one direction to form ribbons.

Taste and adjust seasoning with salt if needed.

Serve hot, garnished with green onions.

For extra flavor, add mushrooms, corn, or peas.

Use vegetable broth to make it vegetarian.

Drizzle with chili oil for a spicy kick.