In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat. Add soy sauce, sesame oil, and ground ginger (if using). Stir occasionally to mix the flavors.
Thicken the Soup (Optional):
If you prefer a slightly thicker consistency, dissolve the cornstarch in water to create a slurry. Slowly add this mixture into the simmering broth while stirring to avoid clumping. Let it simmer for another 2-3 minutes until it thickens slightly.
Create the Egg Ribbons:
In a separate small bowl, lightly beat the eggs. Once the broth is simmering gently, slowly pour the beaten eggs into the soup in a thin stream. Stir gently in a circular motion as you pour to create the signature “egg ribbons.” The eggs will cook instantly, forming silky threads in the soup.
Season and Simmer:
Add white pepper to taste and continue to simmer the soup for another 1-2 minutes, ensuring the eggs are fully cooked and the soup is hot.
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh green onions and cilantro, if desired. Serve immediately and enjoy the warmth and comfort of this simple yet delicious dish.
Serving and Storage Tips:
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