There’s not much to say about Egg Drop Soup. The flavors are built on a few fresh spices. There’s fragrant garlic, sweet ginger, and ever-so-slightly spicy sesame seeds. Add a dash of freshness from the green onion, and you have layers of delicious goodness to enhance a couple protein-packed eggs. Wow, who are we kidding? Egg Drop Soup sounds pretty great!
Heat the olive oil in a soup pot on medium heat. Toss in the sesame seeds, minced garlic, and minced ginger. Cook them for about 60 seconds so the ingredients become fragrant.
Pour in the chicken broth. Cover the soup pot and bring the liquid to a simmer. Meanwhile, whisk together the egg, salt, and pepper in a bowl. Leave the egg only halfway whisked.
Once the soup is at a strong simmer, pour the egg mixture in by whipping it with a fork and gently drizzling it into the soup. The egg should cook immediately and be very stringy. Use the fork to break up any large pieces of egg in the soup.
Chop the green onion and stir it into the soup. Let the soup simmer uncovered for about 5 minutes. Serve hot!