Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 Cups of Soup
Ingredients
4 Cups Chicken stock
2 Tablespoons cornstarch
1 teaspoon ground ginger
1/4 teaspoon garlic powder
3 Eggs
1/2 teaspoon sesame oil
3 Green onions, thinly sliced, plus extra for garnish
(optional) 1/4 Cup whole-kernel corn
Sea salt and freshly-cracked black pepper, to taste
Directions
- Whisk together stock (chilled or room temperature), cornstarch, ginger and garlic powder in a medium sauce pan until smooth.
- Heat over high heat until the stock comes to a simmer, stirring occasionally.
- Meanwhile, whisk eggs in a measuring cup (measuring cup is easy for pouring)
- Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool”.
- Slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
- Remove pan from heat.
- Stir in the sesame oil, green onions and corn (optional) until combined.
- Season with salt and pepper to taste.
- Serve immediately, sprinkled with additional green onions.