Egg Drop Soup

The recipe

Instructions

1. 1
   Bring the stock to a simmer with grated ginger, soy sauce and white pepper.
2. 2
   Mix the cornstarch with 3 tbsp cold water, then whisk into the simmering stock to thicken.
3. 3
   Beat the eggs in a bowl. Stir the stock to create a gentle whirlpool.
4. 4
   Pour the eggs in a thin stream into the spinning broth — they'll set into ribbons immediately.
5. 5
   Off the heat, drizzle with sesame oil. Top with chopped spring onions. Serve immediately.

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