Egg Drop Soup

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Step 1

Whisk together 1/4 cup of chicken broth with the cornstarch until smooth. Set aside.

Step 2

Place the rest of the broth, ginger, sesame oil, salt and pepper in a pot over medium heat. Bring to a simmer.

Step 3

Slowly whisk in the cornstarch mixture. Increase the heat to high and bring to a boil. Cook for 1 minute, then turn the heat back down to medium.

Step 4

Use a spoon to slowly stir the soup in a circular motion, while streaming in the beaten eggs at the same time.

Step 5

Stir in the corn, peas, and green onions and cook for 1 more minute. Serve, garnished with additional green onions if desired.