Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • 3 tablespoons cornstarch
  • ¼ cup water
  • ½ teaspoon salt (- adjust to taste)
  • ¼ teaspoon white pepper
  • 1/4 teaspoon turmeric powder ((optional for color))
  • 3 large eggs
  • ½ teaspoon sesame oil (optional)
  • 1 stalk green onion (chopped finely)

Instruction

  • Bring chicken stock to a rolling boil in a pot over high heat.
  • In a small bowl, dissolve cornstarch, salt, white pepper, and turmeric in 1/4 cup water. Set aside.
  • In a bowl or beaker or measuring cup (with handle for easier pouring), beat the eggs using a fork or whisk. Set aside.
  • Once the chicken stock is boiling, slowly pour the cornstarch slurry into the stock while stirring continuously in a circular manner. (Remember to stir the slurry before adding it as the cornstarch would have settled at the bottom). Once it has slightly thickened, lower the heat to medium.
  • While simmering, slowly stir the broth, using a whisk or spoon, in a circular motion to create a whirlpool. Then gently pour the beaten eggs over the soup while stirring until ‘egg ribbons or flowers’ are formed.
  • Turn off the heat. Add sesame oil and season with more salt and pepper if needed.
  • Serve in bowls and top with chopped green onions.