2teaspoonssoy sauce, or more to taste - substitute tamari for gluten free
Pinchof white pepper, optional
4 to 5scallions, thinly sliced
Toasted sesame oil, optional
Beat the eggs in a bowl (preferably one with a pouring spout) and set aside.
Place the chicken broth in a large saucepan and bring to a simmer over medium heat. Add the ginger, soy sauce and white pepper, then cover and simmer for 10 to 15 minutes to allow the flavor to develop. Use a slotted spoon to remove the ginger and discard.
Place the cornstarch in a small bowl, add about 1/4 cup of the hot broth and whisk until smooth. Add 2 teaspoons of the cornstarch mixture to the eggs and beat until blended.
Increase the heat on the broth to bring it to a boil. Stir in the remainder of the cornstarch mixture and continue cooking until the broth thickens slightly (about 1 minute). Immediately reduce the heat so the broth returns to simmering and stir in the scallions, reserving a handful for garnish.
Slowly drizzle the egg into the simmering broth in a thin stream, whisking continually as you do. Once all the egg is incorporated, remove the pan from the heat.
Ladle the soup into serving bowls and garnish with the reserved scallions and a drizzle of sesame oil if desired.
Tips for Making This Recipe
If you're serving this soup for dinner, consider adding one or more of the following ingredients: chicken, tofu, sliced mushrooms, baby spinach or bok choy.