What a great dish! Tastes even better the next day...if you can wait that long :)

1. In a medium pot, bring the chicken or vegetable broth to a boil over medium-high heat.
2. While the broth is heating, whisk together the cornstarch and cold water in a small bowl until smooth. This will help to thicken the soup slightly.
3. In another bowl, beat the eggs thoroughly.
4. Once the broth is boiling, slowly stir in the cornstarch mixture and reduce the heat to a simmer. Let it cook for another minute or so until the broth slightly thickens.
5. With one hand stirring the broth in a circular motion, use your other hand to slowly pour in the beaten eggs in a thin stream. The eggs will cook immediately, forming the classic egg ribbons.
6. Add the soy sauce and white pepper, if using, and stir gently.
7. Season with salt to taste and top with the chopped green onions before serving.
Variations & Tips
For a heartier soup, you can add vegetables like corn, peas, or mushrooms. For a spicier kick, a dash of Sriracha or a sprinkle of red pepper flakes works wonders. If you're looking for extra protein, cooked shrimp or shredded chicken can be added in step
5. Gluten-free soy sauce can be used to make this dish suitable for those with gluten intolerance.