Egg Drop Soup

Instructions

1. Prepare the broth
   In a medium pot, bring the chicken broth to a simmer over medium heat. Add the ground ginger, soy sauce, white pepper, and salt. Allow the broth to simmer for about 5 minutes to infuse the flavors.
2. Thicken the soup
   Stir the cornstarch and water mixture to recombine, then slowly pour it into the simmering broth while stirring constantly. Continue to stir until the soup slightly thickens, about 2 minutes.
3. Create egg ribbons
   Reduce the heat to low to stop the soup from boiling. Using a fork or chopstick, 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. The eggs will cook immediately and form delicate ribbons.
4. Finish the soup
   Once the eggs are cooked (this takes only about 30 seconds), remove the pot from heat. Stir in the sesame oil, which adds a wonderful aromatic finish to the soup.
5. Serve and garnish
   Ladle the hot soup into individual serving bowls. Garnish with sliced green onions and optional cilantro. Serve immediately while hot for the best flavor and texture experience.