Description
A light and savory Chinese soup made with seasoned chicken broth and delicate egg ribbons, perfect as a starter or a quick, comforting meal.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 2 green onions, thinly sliced
- Optional: 1/2 cup corn or peas
Instructions
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat.
- In a small bowl, mix the cornstarch with the water to make a slurry. Stir the slurry into the boiling broth and cook for 1–2 minutes until slightly thickened.
- Reduce the heat to medium-low. Beat the eggs in a separate bowl.
- Slowly drizzle the beaten eggs into the soup while gently stirring the broth in a circular motion to create egg ribbons.
- Add the white pepper, sesame oil, and salt. Stir to combine.
- Garnish with sliced green onions and optional vegetables if using. Serve hot.
Notes
- For a thicker soup, increase the amount of cornstarch slurry.
- Use low-sodium chicken broth to control the salt level.
- Freshly ground white pepper gives the soup its signature flavor.