Ingredients:

  • 6 cups low sodium Chicken or Vegetable Stock
  • 1-inch piece Fresh Ginger (peeled and smashed)
  • 2 tablespoons Light Soy Sauce
  • 1 teaspoon Toasted Sesame Oil
  • 1/4 teaspoon White Pepper
  • Salt to taste
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold Water
  • 3 Large Eggs (lightly beaten)
  • 2 stalks Fresh Scallions (thinly sliced for garnish)

Instructions:

  1. Pour the stock into the saucepan along with the ginger slices. Bring the stock to a rolling boil over medium-high heat.
  2. Once boiling, reduce the heat slightly. Stir in the soy sauce, white pepper, and salt (taste to adjust). Simmer for 5 minutes to allow the ginger to infuse.
  3. While the broth simmers, whisk together the cornstarch and cold water in a small bowl until a completely smooth slurry is formed. Set aside.
  4. Bring the broth back to a steady, gentle simmer. Remove and discard the ginger slices if desired.
  5. Slowly drizzle the cornstarch slurry into the simmering broth while continuously stirring the liquid in a circular motion until the broth thickens noticeably.
  6. Beat the 3 eggs lightly in a separate bowl. Increase the heat so the soup is just barely simmering (gentle bubbles). Slowly, in a thin, steady stream, drizzle the beaten egg into the soup while gently stirring the soup in one direction using a fork or whisk.
  7. Allow the soup to cook undisturbed for about 30 seconds after adding the egg to ensure beautiful ribbons form. Turn off the heat immediately.
  8. Stir in the toasted sesame oil. Ladle the soup into bowls and garnish generously with sliced scallions. Serve immediately.