Spinach Egg Drop Soup

Instructions

1. Prepare the base
   In a large pot, bring the chicken broth to a simmer over medium heat. Add the minced garlic, grated ginger, and white parts of the green onions. Let it simmer for 5 minutes to infuse the flavors.
2. Add the spinach
   Add the chopped spinach to the simmering broth and cook for 2-3 minutes until the spinach wilts but still maintains its bright green color. Stir in the soy sauce and white pepper.
3. Thicken the soup
   Stir the cornstarch mixture again to recombine, then slowly pour it into the soup while stirring constantly. The soup will begin to thicken slightly. Let it simmer for 2 minutes.
4. Create the egg ribbons
   Reduce the heat to low so the soup is barely simmering. Slowly pour the beaten eggs in a thin stream while stirring the soup gently in one direction with a ladle or chopsticks. The eggs will form delicate ribbons throughout the soup. Cook for about 30 seconds until the eggs are just set.
5. Final touches
   Remove the pot from heat and stir in the sesame oil. Taste and adjust seasoning with salt if needed. Garnish with the reserved green parts of the onions before serving.