Ingredients:
4 cups chicken stock
2 eggs, lightly beaten
1 tablespoon cornstarch (optional, for thickening)
1/4 teaspoon ground ginger
1/4 teaspoon white pepper (optional)
2 tablespoons soy sauce
1/2 teaspoon sesame oil (optional)
2 green onions, thinly sliced (for garnish)
Salt to taste
Optional: 1/4 cup frozen peas or diced tofu for extra texture
Instructions:
Heat the Chicken Stock:
In a medium pot, bring the chicken stock to a gentle boil over medium heat.
Stir in the soy sauce, ground ginger, and optional white pepper. Reduce the heat to low to maintain a gentle simmer.
Optional Thickening:
If you prefer a slightly thicker soup, dissolve the cornstarch in 2 tablespoons of cold water to make a slurry.
Gradually whisk the slurry into the simmering broth and cook for 2–3 minutes until slightly thickened.
Create the Egg Ribbons:
