Egg Drop Soup with Chicken

Ingredients

• ¾ lb chicken breast
• 6 cup chicken broth
• 3 eggs
• 2 tbsp cornstarch
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp ginger, grated (optional)
• 2 clove garlic, minced (optional)
• 2 green onions (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Dice the chicken breast into small, bite-sized pieces. Whisk the eggs in a small bowl. In another small bowl, combine cornstarch and water to create a slurry.
2. In a large pot, bring chicken broth to a simmer over medium heat. Add the diced chicken, ginger (if using), and garlic (if using). Cook for 5-7 minutes until chicken is cooked through.
3. Stir in the soy sauce, sesame oil, salt, and pepper. Taste and adjust seasoning as needed.
4. Slowly whisk in the cornstarch slurry into the simmering soup until it thickens slightly to your desired consistency.
5. While the soup is still simmering, slowly pour the whisked eggs in a thin stream into the pot, stirring gently with a fork or chopsticks to create delicate egg ribbons.
6. Cook for 1-2 minutes until the egg is set. Ladle the soup into bowls and garnish with sliced green onions, if desired, before serving.