Chinese Egg Drop Soup

Instructions

1. Prepare the broth
   In a medium saucepan, bring the chicken broth to a simmer over medium heat. Add the white parts of the green onions, soy sauce, ground ginger, and sugar. Stir well and simmer for 5 minutes to blend the flavors.
2. Create the slurry
   In a small bowl, whisk together the cornstarch and cold water until smooth. This will help thicken the soup slightly and give it the traditional silky texture.
3. Thicken the soup
   Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue to simmer for 2 minutes until the soup thickens slightly and becomes translucent.
4. Add the eggs
   Reduce the heat to low so the broth is barely simmering. Holding a fork over the beaten eggs, slowly drizzle them into the soup while stirring the soup in one direction with your other hand. The eggs will cook immediately and form delicate ribbons or 'flowers' in the broth.
5. Season and finish
   Remove the soup from heat. Stir in the sesame oil and white pepper. Taste and adjust seasoning if necessary. The soup should have a subtle but rich flavor.
6. Serve
   Ladle the soup into individual bowls and garnish with the reserved green parts of the green onions. Serve immediately while hot.