Ingredients:

  • 4 cups (950ml) chicken broth
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (15ml) soy sauce
  • 1/4 tsp (1.25g) ground white pepper
  • 1/2 tsp (3g) salt
  • 2 tbsp (16g) cornstarch
  • 3 tbsp (45ml) cold water
  • 3 large eggs
  • 1 pinch (0.5g) salt
  • 1 stalk (15g) green onion, thinly sliced

Instructions:

  1. Combine the chicken broth, soy sauce, and white pepper in a saucepan and bring to a gentle simmer over medium heat.
  2. Stir in the toasted sesame oil until fragrant.
  3. In a small bowl, whisk together the cornstarch and cold water until completely smooth.
  4. While stirring the simmering broth, slowly pour in the cornstarch slurry. Continue stirring for 1–2 minutes until the soup thickens slightly and develops a glossy sheen.
  5. Whisk the eggs with a pinch of salt in a separate bowl until completely homogenized.
  6. Turn the heat down to low. Using a ladle or spoon, stir the soup to create a slow, swirling vortex.
  7. Very slowly drizzle the beaten eggs into the soup in a thin stream. Wait 10 seconds before stirring again to let the ribbons set.
  8. Remove from heat immediately once the eggs are cooked through and garnish with sliced green onions.