Soup Tokhm Morgh (سوپ تخم مرغ) — Persian-Style Silky Egg Drop Soup

• 3.8 cupChicken stock (low-sodium) (Homemade or good-quality carton)
• ⅝ cupWater (Used to adjust saltiness and volume)
• 2½ ozScallions (Thinly sliced; separate whites and greens if you like)
• 2 tspSoy sauce (About 2 tsp; use low-sodium if preferred)
• 4 gGranulated sugar (About 1 tsp for gentle balance)
• 10 gCornstarch (About 1 tbsp)
• 3Eggs (Large eggs, lightly beaten)

Instructions

1. 1

   In a medium saucepan, combine the chicken stock and 150 ml water and bring it to a gentle simmer over medium heat. Keep the heat moderate so the broth stays calm and does not boil aggressively, which can make the egg ribbons clump.

2. 2

   Stir in the sliced scallions and simmer for 2 minutes to soften them while keeping their fresh aroma. Add the soy sauce and sugar, then stir for 20 seconds so the sugar fully dissolves into the broth.

3. 3

   In a small bowl, whisk the cornstarch with 30 ml water until completely smooth and milky with no lumps. While stirring the simmering soup in a slow circle, drizzle in the slurry and keep stirring for 60–90 seconds until the broth turns lightly glossy and slightly thickened.

4. 4

   Reduce the heat to low so the soup is just steaming with small bubbles at the edges. Slowly pour the beaten eggs in a thin stream while stirring the soup in one direction to create fine, silky ribbons rather than large curds.

5. 5

   Let the soup sit for 60 seconds without vigorous stirring so the egg ribbons set and stay tender. Ladle into bowls and serve immediately while the texture is at its silkiest and the scallions are still bright.