Ingredients
Scale
- 4 cups chicken stock or broth (low sodium)
- 1/4 cup water plus 4 teaspoons cornstarch (mixed well as a slurry)
- 2 eggs, beaten
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 1 stalk green onion, sliced (about 1/4 cup)
- Salt or fish sauce to taste (optional)
Instructions
- Prepare the Eggs
In a small bowl, beat the eggs thoroughly and set them aside. - Boil the Broth
Heat the chicken broth in a large pot over medium-high heat until it begins to boil. - Add the Slurry
Stir the cornstarch slurry into the boiling broth, mixing well until it thickens slightly. - Create Egg Ribbons
Slowly pour the beaten eggs into the pot in a thin stream while stirring gently with a spatula or fork. This creates the delicate, silky egg ribbons. - Season the Soup
Add sesame oil and black pepper. Taste and adjust seasoning with salt or fish sauce if needed. - Garnish and Serve
Ladle the soup into bowls, garnish with sliced green onions, and serve immediately. Enjoy the comforting warmth of this classic dish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Simmering/Stirring
- Cuisine: Chinese