Recipe: Egg Drop Soup Recipe

Prepare your stock:

• Whisk the stock, cornstarch, ginger and garlic powder together until combined before turning on the heat.
• It’s essential that the broth is room temperature or cooler, otherwise the cornstarch will clump up and not dissolve.

Bring the stock to a simmer:

• Stirring occasionally. While this is heating, go ahead and whisk together your eggs in a separate measuring cup or bowl.

Slowly stir in the eggs:

• Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”.
• Then gradually drizzle in the eggs as you continue to stir the stock, and they will turn into those magical little ribbons.
• Remove pan from heat.
• Add remaining ingredients. Stir in the sesame oil, green onions and corn (if using) until combined.
• Taste and season with salt and pepper as needed.
• Serve warm. Garnished with extra green onions, if you’d like.