Ingredients:

  • 4 cups high-quality chicken stock
  • 1 tsp ginger, freshly grated
  • 1 tbsp light soy sauce
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground turmeric
  • 1/2 tsp sea salt
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 3 large eggs, room temperature
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced

Instructions:

  1. Combine chicken stock, grated ginger, soy sauce, white pepper, turmeric, and salt in a medium saucepan. Bring to a gentle simmer over medium-high heat for 3–4 minutes to infuse flavors.
  2. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering broth while stirring constantly.
  3. Cook the broth for 1-2 minutes until it thickens to a syrupy consistency. This viscosity is critical for supporting the egg ribbons.
  4. In a separate bowl, lightly beat the eggs with the toasted sesame oil until just combined.
  5. Reduce heat to low. Use a spoon to create a very slow circular motion in the broth. Slowly drizzle the egg mixture through the tines of a fork or over a spoon into the broth. Let the eggs set for 15 seconds before stirring gently.
  6. Remove from heat immediately. Garnish with sliced green onions and serve warm.