Ingredients:

  • 4 cups (950ml) low-sodium chicken broth
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) freshly grated ginger
  • 1/4 tsp (1.5g) ground white pepper
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) water
  • 3 large eggs
  • 1 pinch salt
  • 1 tsp (5ml) toasted sesame oil
  • 2 green onions, sliced thin

Instructions:

  1. Combine the chicken broth, soy sauce, grated ginger, and white pepper in a saucepan. Bring the mixture to a gentle simmer over medium heat until the ginger becomes fragrant and pungent.
  2. In a small bowl, whisk the cornstarch and water until smooth and lump free. Note: Ensure there are no white clumps or you'll have starch pockets in your soup.
  3. Slowly stir this slurry into the simmering broth. Continue to stir for 1-2 minutes until the liquid thickens slightly and looks glossy.
  4. Whisk the eggs with a pinch of salt in a separate bowl. Note: Don't overbeat them; you just want them combined.
  5. Reduce the heat to low so the broth is barely simmering. This is critical for the texture.
  6. Stir the soup slowly in one direction to create a gentle whirlpool.
  7. Pour the beaten eggs in a very thin, steady stream into the swirl.
  8. Wait 10 seconds before stirring again. Wait until you see the egg ribbons set before moving the spoon.
  9. Remove the pot from the heat immediately. Note: Overcooking the eggs will make them rubbery.
  10. Stir in the toasted sesame oil and garnish with sliced green onions.