Ingredients
5 cups chicken stock
2 scallions(white portion)
3 slices ginger
3 cloves garlic(smashed)
Salt to taste
¼ tsp msg
¼ tsp white pepper
¼ tsp sugar
⅛ tsp tumeric(optional for color)
4 tbsp cornstarch
¼ cup water
3 eggs(beaten)
1 tsp sesame oil
Chopped scallion(green portion)
Tools
pot
strainer
bowl
spoon
chopsticks
Directions
Step 1
In a pot, add chicken stock, scallions, ginger, and garlic. Let simmer for 30 minutes on medium low heat.
5 cups chicken stock
2 scallions(white portion)
3 slices ginger
3 cloves garlic(smashed)
pot
Step 2
Remove the aromatics and season with salt, msg, white pepper, sugar, and turmeric.
Salt to taste
¼ tsp msg
¼ tsp white pepper
¼ tsp sugar
⅛ tsp tumeric(optional for color)
strainer
Step 3
In a bowl, combine cornstarch and water to make a slurry. Bring the soup to a simmer on medium heat and pour that into the soup until it is slightly thickened.
¼ cup water
4 tbsp cornstarch
bowl
spoon
Step 4
Beat eggs until fully incorporated and slowly pour that into the soup in a circular motion. Mix the soup also in a circular motion to create those thin ribbons of egg.
3 eggs(beaten)
bowl
chopsticks
Step 5
Add sesame oil, serve and enjoy. I like garnishing the soup with a sprinkle of white pepper and the green portion of the scallion.
1 tsp sesame oil
Chopped scallion(green portion)
¼ tsp white pepper
