Egg drop soup

• 500 ml chicken brothstore-bought
• 15 g fresh gingerminced
• 2 scallionsthinly sliced
• 2 large eggs
• 1 tsp cornstarch
• 1 tsp soy sauce
• 1 tsp sesame oil
• ¼ tsp white pepper

1. 1

   In a small bowl, whisk the eggs until smooth and set aside.

2. 2

   In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Add the minced ginger and cook for 1 minute until fragrant.

3. 3

   In a small bowl, mix the cornstarch with 2 tsp cold water to make a slurry. Stir into the simmering broth to lightly thicken it.

4. 4

   While stirring the broth in a circular motion with a spoon, slowly drizzle in the beaten eggs in a thin stream. The eggs will cook instantly into silky ribbons.

   Tip: Keep the broth moving to create those beautiful egg strands

5. 5

   Remove from heat and stir in the soy sauce, sesame oil, and white pepper. Taste and adjust seasoning if needed. Ladle into bowls and garnish with sliced scallions.

• medium saucepan (2-liter (2-quart))
• whisk
• small bowl

Per serving

Nutritional values are estimates only.