Wispy beaten eggs are spun into a soothing broth—traditionally chicken broth, but I used vegetable to keep things pescetarian—along with black or white pepper, a bit of ginger, and crisp scallions. Once it’s boiling, all you need to do is bring it down to a simmer, create somewhat of a whirlpool, and slowly pour a thin stream of beaten eggs into the whirlpool to create silky ribbons of eggy goodness.
I came up with this recipe after reading several variations online and learned that its common to add turmeric to the broth in order to give the soup its distinguishable, almost radioactive, yellow hue. Of course, this is optional.
Ingredients:
4 cups vegetable broth, if you aren’t pescetarian, you can use chicken broth
1/4 tsp salt
1/8 tsp freshly grated ginger
pinch of white pepper, optional; if you don’t have white pepper, add a few cracks of black pepper
1/4 cup thinly sliced scallions, white parts set apart from the green
2 eggs, whisked
2 tsp corn starch, divided, optional; see notes
Instructions:
Heat a saucepan over moderate heat. Add all but 1/4 cup of the broth to the saucepan; set the 1/4 cup of broth aside.
To the saucepan, add salt, ginger, pepper, and white parts of the scallions. Bring to a rolling boil.
In the meantime, mix 1 tsp of the corn starch into the reserved 1/4 cup of broth; whisk with a fork until the corn starch has dissolved. Bring the broth to a low simmer, and slowly add it to the broth, stirring to blend.
In a small bowl, whisk the eggs and remaining corn starch together until corn starch has dissolved.
With a ladle, create a bit of a whirlpool in the broth by stirring it in a circle. Slowly drip the egg mixture into the whirling broth; the egg should turn into thin ribbons of cooked egg.
Remove the pot from the heat and let it sit for 15 seconds. Spoon the soup into bowls, garnish with the green parts of the sliced scallions, and serve immediately.
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