Ingredients
- 4 cups chicken broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 pinches white pepper plus more to taste
- 1 1/2 tablespoons cornstarch
- 2 large eggs lightly beaten
- 1 teaspoon sesame oil
- Salt to taste
- 2 green onions thinly sliced
Instructions
- In a large saucepan, combine 4 cups of chicken broth, ground ginger, garlic powder, and white pepper.
- Place the saucepan over medium-high heat and bring the broth to a gentle boil.
- In a small bowl, combine cornstarch with a bit of water to form a slurry. Gradually add the cornstarch mixture to the boiling broth, stirring until the soup starts to thicken.
- Reduce heat to medium. Stir the soup gently in one direction while slowly pouring in the beaten eggs to form thin ribbons.
- Stir in 1 teaspoon of sesame oil and some salt to taste. Ladle the soup into bowls and garnish with thinly sliced green onions.
