Ingredients
Soup Base
- 4 cups chicken stock
- 1 teaspoon ground ginger
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
Egg Mixture
- 2 eggs
- 1 tablespoon cornstarch
- ½ cup chicken stock (for cornstarch slurry)
Garnish
- 3 scallions, sliced
Instructions
- Prepare the Soup Base: In a saucepan over medium-high heat, combine 3 ½ cups of chicken stock with ground ginger, garlic salt, and black pepper. Stir the mixture well to blend the seasonings.
- Make the Cornstarch Slurry: In a small bowl, mix the cornstarch into the remaining ½ cup of chicken stock until fully dissolved, then set aside to be added later.
- Whisk the Eggs: Crack the 2 eggs into a small bowl and whisk until the yolks and whites are fully combined. Set this egg mixture aside.
- Combine and Boil: Bring the seasoned chicken stock to a boil. Slowly stir in the cornstarch slurry and continue stirring to ensure the soup thickens slightly. Add in the sliced scallions at this stage.
- Create the Egg Ribbons: When the broth reaches a rolling boil, stir it continuously with a non-slotted spoon in one direction to create a gentle vortex. While stirring, slowly pour the whisked eggs into the broth. The eggs will cook immediately, forming delicate ribbons.
- Finish and Serve: Once the eggs are cooked and the soup is heated through, remove from heat. Garnish with additional sliced scallions if desired and serve hot.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust seasoning according to taste, especially the garlic salt if using regular salt instead.
- Slowly pouring the eggs while stirring ensures thin, beautiful egg ribbons.
- This soup can be easily doubled or halved depending on serving size needed.
- Use fresh scallions for the best flavor and garnish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
