To make egg drop soup, follow these steps:

1. Prepare ingredients:
   • Beat 2 to 3 large eggs in a bowl until smooth.
   • Chop 1 green onion, separating the white and green parts.
   • Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry.
2. Make the broth:
   • Pour 3 to 4 cups of chicken or vegetable stock into a pot.
   • Add the white part of the green onion.
   • Bring the broth to a simmer over medium-high heat.
3. Thicken the soup:
   • Reduce heat to medium-low.
   • Gradually stir in the cornstarch slurry while stirring continuously until the soup thickens and becomes glossy.
4. Add the egg ribbons:
   • Stir the soup gently in a circular motion.
   • Slowly drizzle the beaten eggs into the soup in a thin stream, using a ladle or fork to create thin ribbons or "flowers" of egg.
   • Let the eggs sit for about 30 seconds to set before stirring again.
5. Season and finish:
   • Add salt, white pepper, and a teaspoon of toasted sesame oil to taste.
   • Garnish with the green part of the chopped green onion.

This process yields a silky, flavorful egg drop soup in about 10-15 minutes

. Optional ingredients like turmeric or yellow food coloring can be added for a richer color

. Adjust seasoning to your preference. Enjoy your homemade egg drop soup!