Chinese Egg Drop Soup with Seaweed

Instructions

1. Prepare the broth
   In a large pot, bring the chicken broth to a gentle simmer over medium heat. Stir in the soy sauce, white pepper, ginger, and the white parts of the green onions. Simmer for 5 minutes to allow the flavors to meld.
2. Thicken the soup
   Whisk the cornstarch and water mixture again to ensure it's well combined. Slowly pour it into the simmering broth while stirring constantly. Continue to stir until the soup slightly thickens, about 2 minutes.
3. Add the seaweed
   Add the seaweed strips to the soup and simmer for 1 minute. If using dried seaweed, it will quickly rehydrate in the hot broth.
4. Create egg ribbons
   Reduce the heat to low so the broth is barely simmering. Using a ladle or spoon, stir the soup in a circular motion to create a gentle whirlpool. Slowly pour the beaten eggs into the soup in a thin stream while continuing to stir gently. The eggs will cook immediately on contact with the hot broth, forming delicate ribbons.
5. Season and finish
   Remove the soup from heat. Stir in the sesame oil and adjust seasoning with salt if needed. Let the soup sit for 1 minute to allow the flavors to develop.
6. Serve
   Ladle the soup into individual bowls and garnish with the reserved green parts of the green onions. Serve immediately while hot.