Classic Egg Drop Soup

Instructions:

1. Prepare Ingredients: Gather all the ingredients and have them measured and chopped before starting the cooking process.
2. Heat the Broth: In a medium-sized saucepan, bring the chicken broth to a gentle simmer over medium heat.
3. Add Flavorful Elements: Stir in the finely chopped green onions, soy sauce, sesame oil, grated ginger, and minced garlic. Allow the broth to simmer for an additional 5 minutes to infuse the flavors.
4. Thicken with Beaten Eggs: While the broth is simmering, gradually pour the beaten eggs into the soup in a slow, steady stream, stirring the soup in one direction simultaneously. This will create delicate ribbons of cooked egg throughout the soup.
5. Season to Taste: Season the soup with salt and white pepper to taste. Remember that soy sauce already adds saltiness, so adjust accordingly.
6. Finish and Garnish: Once the eggs are fully cooked, and the soup has reached your desired flavor profile, remove the saucepan from heat. If desired, sprinkle chopped fresh cilantro over the soup for a burst of freshness and color.
7. Serve Immediately: Ladle the hot egg drop soup into serving bowls. Serve immediately while it’s hot and enjoy the comforting, flavorful goodness!
8. Optional Variations:
   • Add diced cooked chicken, shrimp, or tofu for a heartier version.
   • Include sliced mushrooms or baby spinach for added texture and nutrition.

Note: This recipe yields approximately 4 servings. Adjust quantities based on your preferences and the number of people you’re serving. Feel free to customize the recipe to suit your taste by experimenting with additional ingredients or adjusting the seasonings.