Spinach and Egg Drop Soup

Instructions

1. Rinse the fresh spinach thoroughly under cold water to remove any dirt. Pat dry with a kitchen towel or use a salad spinner to remove excess moisture.
2. In the medium saucepan, bring the chicken or vegetable broth to a gentle boil over medium-high heat (around 200°F).
3. While the broth is heating, crack the eggs into a small bowl and whisk them together until they are well combined. Set aside.
4. In a small measuring cup, mix the cornstarch and water to create a smooth slurry. This will help thicken the soup slightly.
5. Once the broth is boiling, add the salt, white pepper, and sesame oil. Stir to combine.
6. Slowly pour the cornstarch slurry into the boiling broth while stirring constantly. This will ensure no lumps form. The broth should thicken slightly.
7. Reduce the heat to low (about 180°F). Hold the bowl of beaten eggs about 8 inches above the saucepan and slowly drizzle the eggs in a thin stream into the broth. As you drizzle, use a whisk or fork to stir the soup gently in a circular motion to create beautiful egg ribbons.
8. Add the fresh spinach leaves to the pot and allow them to wilt in the hot broth. This should only take about 2 minutes.
9. Taste the soup and adjust seasoning if necessary. If you prefer a spicier flavor, add a bit more white pepper.
10. Ladle the soup into bowls and garnish each serving with finely chopped scallions for a fresh and mild onion aroma.