Silky Egg Drop Soup with Scallions and White Pepper

What you need

• 1 l (4 cups) chicken stock
• 3 slices fresh ginger, about 3 mm thick
• 1 tbsp light soy sauce
• 1/2 tsp salt, plus more to taste
• 1 pinch sugar
• 1/4 tsp white pepper, ground
• 2 tbsp cornstarch
• 3 large eggs
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Pour the chicken stock into a medium saucepan, add the ginger and bring to a simmer.

2. 2

   Simmer gently for 8 min to flavour the stock, then lift out the ginger.

3. 3

   Season with the soy sauce, salt, sugar and white pepper. Taste and adjust.

4. 4

   In a cup, stir the cornstarch with 3 tbsp cold water until smooth.

5. 5

   Stir the soup and pour in the slurry in a thin stream. Keep stirring until it thickens slightly and turns clear, 1-2 min.

6. 6

   Beat the eggs in a jug until no streaks of white remain.

7. 7

   Lower the heat so the soup barely bubbles. Stir it in one direction to make a slow whirlpool.

8. 8

   Pour the eggs in a thin stream into the moving soup. Stop stirring and wait 20 seconds for the ribbons to set.

9. 9

   Give the soup one gentle stir to break up the ribbons, then turn off the heat.

10. 10

    Stir in the sesame oil, ladle into bowls and scatter the scallions on top.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.