Name: Silken Egg Drop Soup (Dan Hua Tang)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 cups Chicken broth; 2 whole Eggs; 2 tbsp Cornstarch; 2 tbsp Water; 1 tbsp Soy sauce; 1 tsp Sesame oil; 2 pieces Green onions; 0.25 tsp White pepper

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Chicken broth	4 cups	14	2g	1g	1g
Eggs	2 whole	32	3g	0g	2g
Cornstarch	2 tbsp	15	0g	4g	0g
Water	2 tbsp	0	0g	0g	0g
Soy sauce	1 tbsp	3	0g	0g	0g
Sesame oil	1 tsp	10	0g	0g	1g
Green onions	2 pieces	0	0g	0g	0g
White pepper	0.25 tsp	1	0g	0g	0g

Directions

Step 1
Whisk eggs well in a small bowl. In another bowl, mix cornstarch with water to create a slurry.
Step 2
Bring chicken broth to a gentle boil in a saucepan. Stir in soy sauce and white pepper.
Step 3
Slowly pour the cornstarch slurry into the boiling broth while continuously stirring to prevent lumps. Cook until slightly thickened.
Step 4
Reduce heat to low. Slowly drizzle the whisked eggs into the simmering soup in a thin stream, stirring gently to create delicate ribbons.
Step 5
Remove from heat, stir in sesame oil. Garnish with chopped green onions before serving.