Back to 4 servings Soup 4 cups low-sodium chicken broth 0.25 teaspoon ground ginger 1 tablespoon reduced-sodium soy sauce 1 tablespoon cornstarch, mixed with 3 tablespoons cold water 0.5 teaspoon sesame oil 0.25 teaspoon white pepper, or black pepper 0.5 teaspoon kosher salt, to taste; halve if using table salt Egg 2 large eggs, well beaten with 1 tablespoon water Garnish 2 scallions, thinly sliced, green parts reserved for garnish
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1 Step 1: Beat the eggs with 1 tablespoon of water in a spouted measuring cup or small bowl and set aside.2 Step 2: Bring the broth, ginger and the white parts of the scallions to a simmer in a medium pot over medium-high heat, then remove the aromatics.3 Step 3: Stir the soy sauce into the simmering broth, then lower the heat to medium.4 Step 4: Stir the cornstarch slurry well and pour it into the broth while stirring constantly; simmer 1 to 2 minutes until the broth is slightly thickened, adding a little more slurry only if you want it thicker.5 Step 5: Reduce the heat to medium-low and stir the broth in a steady circle. Drizzle the beaten egg in a thin, slow stream so it forms thin ribbons; the slower the pour, the finer the strands.6 Step 6: Turn off the heat, stir in the sesame oil and white pepper, and season with salt to taste.7 Step 7: Ladle into bowls, garnish with the sliced green scallion parts, and serve hot.getsaucepan.com/r/f5d28b75-ae7f-5241-8a23-9fe37650a15b
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