Egg Drop Soup

1. 1

   Pour 1/4 cup from 1 (32-ounce) carton low-sodium chicken broth into a liquid measuring cup. Stir in 3 tablespoons cornstarch until the cornstarch is suspended. Pour the remaining 3 3/4 cups chicken broth into a medium saucepan and bring to a boil over medium-high heat.

2. 2

   Reduce the heat to maintain a simmer. Add 1/2 teaspoon toasted sesame oil, 1/2 teaspoon kosher salt, and 1 pinch ground white pepper, and stir to combine. Give the cornstarch mixture another stir. While stirring the broth continuously, slowly pour in the cornstarch mixture. Simmer, stirring often, until thickened slightly, about 1 minute.

   1 min
3. 3

   Reduce the heat to the lowest setting. While stirring slowly and gently in the same direction, pour in 3 beaten large eggs. Remove the saucepan from the heat. Let sit for 1 minute for the eggs to finish setting. Taste and season with more kosher salt, white pepper, or a little soy sauce as needed. Garnish with 1 thinly sliced medium scallion if desired.

   1 min

Recipe Notes

1. 4

   Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days. Reheat on the stovetop over low heat.