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.
Notes
Can you freeze Egg Drop Soup? How to make ahead?
Make-Ahead: Whip up the broth in advance and freeze it. When you're ready for soup, simply thaw the broth, heat it to a gentle simmer, and then add the whisked eggs.
Storage and Freeze: This soup keeps well in the refrigerator for 3-4 days in an airtight container. If you plan to freeze the leftovers, it's best to freeze just the broth with chicken. The texture of egg ribbons can change when frozen, so add and whisk in the eggs after reheating the broth. The same goes for the thickener - add it only when you're reheating the soup for serving.
Reheat: To reheat, gently warm the soup on the stove over medium heat. If it's been frozen, thaw it in the fridge first. Bring the soup to a gentle simmer, but avoid boiling it, especially if it contains eggs. This ensures the soup retains its flavor and texture, making it just as enjoyable as when it was first made.
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.