Better-Than-Takeout Egg Drop Soup

In the pot, bring the chicken broth, grated ginger, and minced garlic to a simmer over medium-high heat. Let it simmer gently for 5 minutes. This is where you want that ginger and garlic to release all their wonderful flavors into your broth.

While the broth simmers, strain it through a fine mesh strainer into another large bowl or pot. You want a clear, smooth broth that doesn’t have any pieces of ginger or garlic.

In a small bowl, whisk together the cornstarch and cold water until you have a smooth slurry with no lumps. This is your secret weapon for that signature egg drop soup thickness.

Pour the broth back into your pot, and place it over medium heat. When it returns to a simmer, slowly pour the cornstarch mixture into the broth, whisking continuously. Keep whisking until the soup thickens slightly. It should take about 1 to 2 minutes.

Now, the fun part! While continuously stirring the soup in a circular motion, slowly drizzle in the beaten eggs. You’ll see beautiful ribbons of egg form as they cook in the hot broth.

Stir in the soy sauce, white pepper, sesame oil, and that special touch of Shaoxing rice wine. Remove the soup from the heat.

Ladle the soup into bowls. Sprinkle those thinly sliced green onions over the top for a burst of freshness and color. Serve it hot, and get ready for a flavor explosion!