Ingredients
Method
- In a small bowl, whisk together cornstarch and cold water until completely smooth. Set aside.
- Pour vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Add minced ginger and let it infuse for 2 minutes.
- Stir the cornstarch slurry once more, then slowly add it to the simmering broth while stirring constantly. Cook for 1-2 minutes until the broth thickens slightly.
- In a small bowl, beat the eggs thoroughly until well combined. Reduce heat to medium-low so the broth is at a gentle simmer, not boiling.
- Using a fork or chopstick, stir the broth in a circular motion. While continuing to stir, slowly drizzle the beaten eggs in a thin stream into the moving broth. The eggs should form ribbon-like strands.
- Remove from heat immediately and stir in sesame oil, white pepper, and salt. Taste and adjust seasoning, adding soy sauce if desired for deeper flavor.
- Ladle into bowls and garnish generously with sliced scallions. Serve immediately while hot.
Notes
The key to perfect egg ribbons is maintaining a gentle simmer and stirring while adding the eggs. If the broth is too hot, you'll get scrambled eggs instead of silky strands. Leftover soup can be stored in the refrigerator for up to 2 days, though the texture is best when served fresh. You can substitute the vegetable broth with chicken broth if you prefer a non-vegetarian version.