Ingredients:

  • 6 cups Chicken Broth (low sodium preferred)
  • 1-inch piece Fresh Ginger, thinly sliced or grated
  • 1/4 teaspoon White Pepper
  • 1/4 teaspoon Salt (or to taste)
  • 2 tablespoons Cornstarch (or potato starch)
  • 3 tablespoons Cold Water
  • 3 Large Eggs, lightly beaten
  • 1 teaspoon Toasted Sesame Oil
  • 3 tablespoons Fresh Scallions (Green parts only), thinly sliced

Instructions:

  1. Combine chicken broth and sliced/grated ginger in the saucepan. Bring to a gentle simmer over medium-high heat. Simmer for 5 minutes to infuse the ginger flavour.
  2. Strain the broth to remove and discard the ginger pieces. Return the broth to a gentle simmer.
  3. Prepare the Slurry: In a small bowl, whisk the cornstarch and cold water together until completely smooth.
  4. While stirring the simmering broth constantly, slowly pour in the cornstarch slurry. Continue stirring for about 30-60 seconds until the broth thickens slightly and returns to a low simmer.
  5. Season the broth with white pepper and salt (if needed). Keep the heat on a very gentle simmer.
  6. Pour the lightly beaten eggs into a small bowl. Rapidly stir the simmering broth in one direction to create a vortex, and while stirring, slowly drizzle the beaten egg into the moving broth in a thin stream. Do not stop stirring until all the egg is incorporated.
  7. Stop stirring immediately after all the egg is added and allow the soup to cook undisturbed for about 30 seconds to set the egg ribbons fully.
  8. Turn off the heat. Drizzle in the toasted sesame oil. Ladle immediately into serving bowls and garnish generously with the sliced fresh scallions.