Pat dry the chicken and lightly sprinkle salt all over. In a well-heated large soup pot or Dutch oven, add the oil. Sear the chicken over medium-heat for 3 minutes per side.
Bruise 2 whole scallion bulbs. Lightly pound the pale/white scallion parts with a knife handle so they are slightly flattened. This will bring out more flavor. Add them to the pot with ginger slices.
Add the broth. Cover with a lid and bring it to a gentle boil over medium-high heat then lower the heat to medium-low and simmer for 20 minutes.
In the meantime, prepare the slurry. Mix well in one bowl. Whisked the eggs in a large measuring cup with spout for easy pouring.
Discard the ginger and scallions. Scoop out the chicken, remove the skins and bones and shred the meat to pieces. Taste the broth. If you need more salt, add 1 tbsp coconut aminos.
Bring the broth back to a gentle simmer over medium heat. Add the chicken. Stir the thickener one more time before adding it to the broth. Stir for 30 seconds.
When the soup is hot and simmering, slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow.
Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
Garnish with toasted sesame oil and chopped scallions. Serve hot or warm.
Can you freeze Egg Drop Soup? How to make ahead?
Yes but with some tips. Make the broth ahead of time and freeze. When you are ready, bring the broth back to a gentle simmer then add-in the whisked eggs. If you freeze the soup with egg ribbons, the egg texture won’t be as good.
If you are adding thickener to the soup, same as above. Only thicken the soup before serving.
Instant Pot instructions:
Press “manual” and when the pot indicates “hot”, season the chicken with salt. Add the oil and sear for 3 minutes per side. Press off. Add the ginger, bruised whole scallions, and the broth. Seal the valve - Manual set for 10 minutes - wait for 5 minutes before quick pressure release. Then follow the rest of the cooking steps above. To thicken the soup and make egg ribbons, bring the soup back to a gentle simmer by using the “manual” button.
Some bone broth (store bought or homemade) tastes satire than others. Taste the broth first then decide if you need to add coconut aminos or more salt.