Vegetable Egg Drop Noodle Soup

1.In a large pot, combine the vegetable broth, soy sauce, sesame oil, ginger, and minced garlic. Bring to a boil over medium-high heat.

2.Add the noodles and shredded carrots to the boiling broth. Cook according to the noodle package instructions, typically 3 to 5 minutes, until tender.

3.Stir in the baby spinach and cook for 1 minute until wilted.

4.Slowly pour the cornstarch slurry into the soup while stirring constantly to slightly thicken the broth.

5.Reduce heat to low. Slowly drizzle the beaten eggs into the soup in a thin, steady stream while gently stirring in one direction to create delicate egg ribbons.

6.Remove from heat immediately once the egg is cooked through. Season with salt and white pepper to taste.

7.Ladle into bowls and garnish with sliced green onions before serving.