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Ingredients
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Broth
Seasoning & Thickening
Eggs & Garnish
Method
Broth
- 1
Combine and simmer
In a medium pot, pour in 6 cups low-sodium chicken broth and 1 cup water. Add sliced ginger, smashed garlic clove, and the chopped white parts of the green onions. Bring to a gentle simmer over medium heat.
- 2
Season
Once simmering, reduce heat to low–medium and add 1 tsp salt, 1 tsp white pepper, and 1 tablespoon soy sauce. Taste and adjust seasoning now because the egg will mute flavors slightly.
- 3
Thickening & Preparation
- 4
Make slurry
In a small bowl, whisk 2 tsp cornstarch with 2 tablespoons cold water until smooth (no lumps). This will slightly thicken the soup and help the egg ribbons form more naturally.
- 5
Temper the slurry
Increase the heat under the pot to bring the broth to a gentle boil. Stir the broth in a single direction, then slowly drizzle in the cornstarch slurry while stirring to avoid lumps. Let it boil for 30–45 seconds until the broth slightly thickens and becomes glossy, then reduce heat to a gentle simmer.
Eggs & Finishing
- 6
Prepare eggs
Crack 3 large eggs into a medium bowl and lightly beat them with a fork until combined. If using the extra egg white for silkiness, add it now and mix. For thinner ribbons, beat more thoroughly; for thicker ribbons, beat just until combined.
- 7
Create egg ribbons
With the broth at a gentle simmer and stirring in a steady circular motion with a fork or chopstick, slowly pour the beaten eggs in a thin, steady stream (about 1–2 tablespoons at a time). Continue stirring gently in the same direction so the eggs form long ribbons and wisps. If you prefer small threads, pour from higher above the pot; for wider ribbons, pour closer to the surface.
- 8
Set and finish
Once all egg is added, let the soup simmer undisturbed for 10–15 seconds so the eggs fully set but remain silky. Turn off the heat. Stir in 1 tsp sesame oil. Taste and adjust seasoning — add up to an additional 1/4 tsp white pepper if desired.
- 9
Garnish and serve
Ladle soup into bowls and garnish with the thinly sliced green parts of the onions and a drop (about 1/2 tsp) of toasted sesame oil if using. Serve immediately.