Egg Drop Soup by Dapur Sinolin

INGREDIENTS

• 4 cups chicken broth low sodium
• 1 tsp soy sauce low sodium
• 1 tbsp cornstarch
• 2 tbsp water
• 4 eggs beaten
• 1 tsp sesame oil
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 1/4 cup chives chopped

INSTRUCTIONS

1. Combine the soup stock: In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil.
2. Add the cornstarch slurry: Stir together the cornstarch and water until the cornstarch dissolves; pour the slurry into the boiling broth.
3. Whisk the egg: With one hand whisking and the other pouring the egg in the broth, gently stir while you pour in the egg. Make sure to pour at a steady pace, while whisking continuously. You should start to see egg ribbons immediately.
4. Season and garnish: Season with salt and pepper before serving then garnish with chives.