To start, pour 4 cups of chicken stock into a pot and place it on the stove over medium heat. I love starting with good-quality stock. Homemade is best if you have it, but store-bought works remarkably well too. Let the stock simmer gently as you move to the next step.

While the stock warms up, take a small bowl and crack your 2 large eggs along with the additional egg yolk. Whisk them together until they are well combined and a bit frothy. This step is key; it creates those beautiful ribbons of egg when added to the soup.

Grab a small bowl. Combine the cornstarch and a small splash of water (about a teaspoon) to create a slurry. This will help prevent any lumps in your soup. Once your stock is hot but not boiling, stir in the cornstarch mixture. This is where the magic happens. The stock will begin to thicken slightly.

Add the finely chopped chives, sea salt, and ground ginger to the pot. Stir gently and let everything simmer for about a minute. You’ll notice the aroma transforming, making it hard not to take a sip right away.

Now for the fun part—slowly drizzle the whisked eggs into the pot. Use a fork or a whisk to keep stirring the soup while you do this. Watch in awe as the eggs form delicate ribbons. It’s like a culinary dance right in your pot.

Remove the pot from heat and stir in the soy sauce and fresh lemon juice. These ingredients will elevate your broth, giving it a rich depth while balancing any heaviness. Take a moment now to give your soup a taste. Adjust seasoning as needed. If you love that salty flavor, a bit more soy sauce will do the trick.

Ladle the soup into bowls and if you’re feeling adventurous, top it with more freshly chopped chives or even some sesame seeds if you have them. Considering all the steps, you’ve made a wondrous bowl of chicken egg drop soup.