¼ teaspoon white pepper (can substitute black pepper) 1 tablespoon cornstarch
2 tablespoons cold water
2 large eggs, lightly beaten
2 green onions, finely sliced
Instructions
In a large saucepan, bring the chicken broth, ginger and soy sauce to a boil over medium heat. Season to taste with salt and pepper.
In a small bowl, combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to a low simmer. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat, stir in green onions, and serve immediately.
Recipe by Van's Kitchen at https://www.vanskitchen.com/traditional-egg-drop-soup/