In a small saucepan, whisk the broth, ginger, white pepper, soy sauce, and cornstarch together, over high heat, until no lumps remain. Bring to a boil, occasionally stirring.
Whisk eggs together in a separate bowl.
Once soup is bowling, remove from heat. Then, while whisking the soup in a circular motion, slowly pour in the eggs, to create egg ribbons.
Stir in sesame oil, and top with green onions. Serve immediately.
Notes
The entire recipe makes 4 servings
The serving size is about 1 ½ cups
Nutrition
Nutrition Facts
Egg Drop Soup Recipe
Amount per Serving
Calories
123
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1.7
g
11
%
Cholesterol
186
mg
62
%
Sodium
589
mg
26
%
Potassium
114
mg
3
%
Carbohydrates
6.3
g
2
%
Fiber
0.5
g
2
%
Sugar
1.5
g
2
%
Protein
10.7
g
21
%
Calcium
30
mg
3
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.