Classic Egg Drop Soup

Instructions

1. Prepare the broth
   In a medium saucepan, bring the chicken broth to a simmer over medium heat. Add the grated ginger, soy sauce, salt, and white pepper. Let it simmer for 5 minutes to allow the flavors to meld.
2. Thicken the soup
   Whisk the cornstarch and water mixture to ensure it's well combined. Slowly pour it into the simmering broth while stirring continuously. Continue to simmer for 2 minutes until the soup slightly thickens.
3. Add optional vegetables
   If using carrots, add the julienned carrots to the broth and cook for 2-3 minutes until slightly softened but still crisp.
4. Create the egg ribbons
   Reduce the heat to low so the soup is gently simmering. While stirring the soup in a circular motion with one hand, slowly pour the beaten eggs into the soup in a thin stream with your other hand. The eggs will cook instantly and form delicate ribbons throughout the soup.
5. Finish the soup
   Remove the soup from heat immediately after adding the eggs. Stir in the sesame oil and most of the chopped green onions, reserving some for garnish.
6. Serve
   Ladle the soup into bowls and garnish with the remaining green onions. Serve immediately while hot.