Egg Drop Soup

Ainekset

3 eggs

1 tablespoon cornstarch

3 tablespoons water

1 litre chicken stock

1 teaspoon sesame oil

1 teaspoon white pepper

Pinch of salt

3 green onions, diced

Ohjeet

Whisk the eggs in a bowl until smooth, then set them aside.

In a small bowl, whisk the cornstarch with the water to create a slurry.

Pour the chicken stock into a pot and heat it over medium heat. Add the white parts of the spring onions to infuse the broth with a subtle onion flavor

Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously.

Stir in the sesame oil, white pepper, and salt.

Reduce the heat to low. Slowly drizzle the whisked eggs into the hot broth in a thin stream, stirring gently in a circular motion with a fork or chopsticks.(This will create the signature "petals" or ribbons of egg.)

Once the eggs have cooked (about 1 minute), and the delicate ribbons have formed, stir in the green parts of the spring onions. Remove from heat and serve