A delightful twist on the classic egg drop soup, enhanced with rich flavors and a smooth texture.
Heat the chicken broth in a saucepan over medium heat until it begins to simmer.
Using low-sodium broth allows you to control the saltiness of the soup.
In a small bowl, whisk together the eggs, cornstarch, and soy sauce until well combined.
Adding cornstarch to the eggs helps create larger, more defined ribbons in the soup.
Slowly pour the egg mixture into the simmering broth while gently stirring in a circular motion.
Pouring the eggs slowly and stirring gently ensures delicate ribbons form.
Season the soup with salt to taste and let it cook for another minute.
Taste the soup before adding salt to avoid over-seasoning.
Ladle the soup into bowls and garnish with chopped green onions.
For a pop of color and freshness, use freshly chopped green onions.
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