Ingredients
Method
- Heat the Broth: In a medium saucepan, bring chicken stock to a gentle simmer over medium heat. Add grated ginger, soy sauce (if using), and white pepper.
- Prepare the Slurry: Mix cornstarch with water in a small bowl until smooth. Slowly stir it into the simmering broth to slightly thicken it.
- Create the Egg Ribbons: Reduce the heat to low. Stir the broth in one consistent circular motion to create a whirlpool. Slowly drizzle in the beaten eggs in a thin stream while continuing to stir.
- Finish and Garnish: Turn off the heat. Stir in sesame oil and adjust seasoning. Ladle into bowls and garnish with fresh scallions. Serve hot.
Notes
- Simplicity Demands Precision: Don’t mistake this soup’s simplicity for ease—its beauty lies in timing and subtlety. Start with a pristine broth; it’s not a dumping ground but a canvas. Warm it gently with aromatics like ginger and white pepper—never boil, or you’ll mute their fragrance.
- Eggs Are Technique, Not Just Ingredient: Achieving silky egg ribbons isn’t luck—it’s technique. Stir the broth into a gentle vortex and stream in the eggs with grace, not speed. Too fast and you’ll get clumps; too hot and you’ll get rubber.
- Slurry for Shine, Not Sludge: A cornstarch slurry gives body, but treat it like seasoning—add just enough for texture without clouding the broth’s clarity.
- Final Touches Matter: A drop of toasted sesame oil and a scatter of scallions at the end may seem minor, but they elevate every spoonful. This soup doesn’t need many ingredients—it needs finesse.