Silky Egg Drop Soup

Make the Cornstarch Slurry

Combine the cornstarch and cold water in a small bowl and stir until smooth.

Heat the Broth

Pour the vegetable broth into the medium saucepan and bring to a boil over medium-high heat.

Season the Broth

Stir in the grated ginger, soy sauce, white pepper, and salt.

Reduce the heat to medium-low so the broth is at a gentle simmer.

Thicken the Broth

Pour the cornstarch slurry into the simmering broth while stirring constantly until the soup thickens slightly, about 1 minute.

Add the Eggs

Use a fork or chopstick to stir the broth in a slow, steady circular motion to create a gentle whirlpool.

While the broth is swirling, slowly drizzle the beaten eggs in a thin, steady stream from about 12 inches above the pot.

Stop stirring immediately after adding the eggs and let them set for 30 seconds to form silky ribbons.

Finish the Soup

Drizzle the sesame oil over the soup and gently stir once to combine.

Serve

Ladle the soup into bowls and garnish generously with sliced scallions.