Author Pam / For the Love of Cooking / Original Tyler Florence
Equipment
Large saucepan
Ingredients
5cupshomemade chicken broth,(plus a bit more for the slurry)
¼tspfresh ginger,minced or grated
2tbspsoy sauce
2tbspcornstarch
2eggs,well beaten
2green onions,chopped, including ends
Sea salt and white pepper,to taste
Instructions
Bring the chicken broth, grated ginger, and soy sauce to a boil in a large saucepan Taste, and season with sea salt and white pepper, to taste.
In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer.
Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather.
Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.
Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.