In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Stir in the grated ginger and minced garlic, letting them infuse the broth with warm, fragrant flavor. This step is essential as it creates the foundation for the soup’s delicate yet aromatic profile.

If you prefer a slightly thicker consistency, mix the cornstarch with water to create a slurry. Slowly stir this into the simmering broth until the soup achieves your desired texture. This is a subtle adjustment, keeping the soup silky without overpowering the lightness.

In a small bowl, beat the eggs until smooth and frothy. The goal is a uniform mixture that will form soft ribbons when poured into the hot broth.

Reduce the heat to low. Slowly pour the beaten eggs into the broth while gently stirring in a circular motion. Watch as the eggs cook instantly and form delicate, silky ribbons throughout the soup. This technique gives egg drop soup its signature texture.

Add salt, black pepper, soy sauce, and sesame oil to the soup. Stir gently and taste to adjust seasoning as needed. The soy sauce adds umami depth, while the sesame oil provides a rich, nutty aroma that elevates the entire dish.

Ladle the soup into bowls and sprinkle chopped green onions on top. The green onions not only add a pop of color but also a fresh, mild bite that complements the warm, savory broth.

Serve immediately for the best experience. This soup is at its peak when warm, with eggs silky and broth fragrant.