A delightful twist on the classic egg drop soup, featuring fresh ginger and green onions for a burst of flavor.
Heat the chicken broth in a saucepan over medium-high heat until it begins to boil.
Using a low-sodium broth allows you to control the saltiness of the soup.
Add the peas to the boiling broth and cook for 2 minutes.
Frozen peas cook quickly and retain their vibrant color.
Stir in the ginger, soy sauce, and sesame oil, mixing well.
Adding the ginger and sesame oil at this stage enhances their aroma.
Remove the saucepan from heat. Slowly drizzle the beaten eggs into the soup while stirring gently with a whisk.
Pour the eggs slowly to create delicate ribbons in the soup.
Let the soup sit for 1 minute to allow the eggs to set.
Letting the soup rest ensures the eggs are fully cooked.
Garnish the soup with sliced green onions and serve warm.
Green onions add a fresh crunch and a pop of color to the soup.
