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Ingredients
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Soup Base
Egg & Thickener
Garnish
Method
Soup Base
Heat and season broth
In a small saucepan, combine 2 cups chicken broth and 1/2 cup water. Add 1 teaspoon grated fresh ginger, 1/2 tablespoon low-sodium soy sauce, 1/4 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Bring to a gentle simmer over medium heat (do not boil vigorously).
Once simmering, reduce heat to maintain a gentle simmer. Keep the broth hot while you prepare the egg and slurry.
Egg & Thickener
Prepare egg
Crack 1 large egg into a small bowl and lightly beat with 1 tablespoon cold water until just combined and slightly frothy.
Make cornstarch slurry
In a separate small cup, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water. Stir until fully dissolved to make a thin slurry.
Slowly stir the hot broth in the saucepan in one direction to create a gentle circular motion. While stirring, slowly pour the cornstarch slurry into the simmering broth and continue stirring for 30–45 seconds until the broth slightly thickens and becomes glossy.
With the pot at a gentle simmer and stirring in one direction, slowly drizzle the beaten egg into the broth in a thin stream (use a fork to drizzle more finely if desired). As the egg hits the hot broth it will cook into delicate ribbons/strands (egg flowers). Continue stirring gently to distribute the egg. Turn off heat after the egg is fully set, about 15–30 seconds.
Finish & Garnish
Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Ladle the soup into a cup.
Garnish with 1 tablespoon thinly sliced scallion and a light sprinkle (1/4 teaspoon) of toasted sesame seeds if using. Serve hot.