Japanese Egg Drop Soup

In a medium pot, bring the dashi stock to a simmer over medium heat.

In a small bowl, whisk together the cornstarch and water to create a slurry.

Pour the cornstarch slurry into the simmering dashi stock and stir until slightly thickened. This will help create the nice egg ribbons.

Add the soy sauce and mirin (if using) to the broth and stir to combine. Taste and adjust seasoning if needed.

Slowly drizzle the beaten eggs into the simmering broth while gently stirring in one direction. This will create the egg drop effect.

Remove the pot from the heat.

Stir in the sesame oil (if using).

Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.