Ingredients
Equipment
Method
Steps
- Pour 4 cups of good-quality chicken or vegetable stock into a large pot. Bring to a gentle boil.
- In a small bowl, combine 2 tablespoons of cornstarch with a splash of cold water to create a slurry.
- Sprinkle in 2 teaspoons of ground ginger, 1 teaspoon of garlic powder, and 1/8 teaspoon of white pepper into the bubbling stock.
- Gradually add your cornstarch slurry to the pot, stirring continuously. Cook for another 2-3 minutes until it thickens.
- Whisk the 3 large eggs in a bowl until combined. Slowly drizzle into the hot soup while stirring gently.
- Drizzle in 1 teaspoon of toasted sesame oil and season with fine sea salt and black pepper. Warm for another minute.
- Ladle the soup into bowls and top with thinly-sliced green onions.
Nutrition
Notes
Optional: Drizzle with extra sesame oil for added flavor.
