Clear Soup Recipe

Prepare aromatics

Peel the 1-inch piece of ginger and slice it thinly. Lightly crush the garlic clove with the flat side of a knife. Put the ginger, garlic, and white peppercorns into a small piece of cheesecloth or a tea infuser (optional) to make them easy to remove.

In a large pot, combine 6 cups stock and 2 cups water. Add the ginger, garlic (or infuser), and peppercorns. Bring to a gentle simmer over medium heat.

Lower the heat so the liquid barely simmers. Skim any scum from the surface with a spoon. Simmer gently, uncovered, for 15 minutes to allow the aromatics to flavor the broth.

While the broth simmers, prepare the vegetables: peel and slice the carrot, peel and slice the daikon into half-moons, trim and halve the scallions (reserve some green tops for garnish), and thinly slice the shiitake mushrooms.

After the initial 15-minute simmer, add the carrot, daikon, and mushrooms to the pot. Continue simmering gently for 8–10 minutes, or until the vegetables are tender but still have some bite.

If using chicken: while vegetables cook, thinly slice the chicken breast across the grain into bite-sized strips. Season lightly with a pinch of salt and a grind of white pepper.

When vegetables are nearly done, increase heat to bring the broth to a gentle simmer (not a rolling boil). Add the chicken slices in a single layer; simmer for 3–4 minutes until the chicken is cooked through and opaque.

If using the egg: reduce heat so the broth is at a gentle simmer. Slowly drizzle the lightly beaten egg into the simmering broth in a thin stream while stirring gently in one direction to create fine ribbons. Allow 30–60 seconds for the egg to set.

Remove the aromatics (ginger, garlic, and peppercorns or the infuser) from the pot. Taste the soup and add 1 tsp light soy sauce, 1 tsp sesame oil, and up to 1 tsp salt or to taste. Adjust white pepper to your preference.

Turn off the heat. Stir in most of the chopped cilantro and sliced scallion whites, reserving some green tops for garnish.

Ladle the clear soup into bowls and garnish each bowl with remaining scallion greens and extra cilantro. Serve immediately while hot.