Ingredients
– 4 cups (≈ 1 L) chicken stock preferably organic or homemade
– ½ tsp sesame oil
– ¾ tsp salt
– ⅛ tsp sugar
– ⅛ tsp white pepper
– ½ tsp turmeric (optional)
– 3 Tbsp cornstarch mixed with ⅓ cup water (slurry)
– 3 eggs, lightly beaten
– 1 scallion, chopped (for garnish)
– ¼ tsp MSG (optional, adjust to taste)
Instructions
1-First, bring the chicken stock to a gentle simmer in a medium saucepan over medium heat.
2-Next, stir in the sesame oil, salt, sugar, white pepper, and MSG if you’re using it. Add the turmeric if desired, then taste and adjust the seasoning to your liking.
3-Slowly drizzle the cornstarch-water slurry into the simmering broth while stirring continuously to avoid any lumps, and cook until the soup thickens to your preferred consistency.
4-Using a ladle, create a circular motion in the soup and pour the beaten eggs in a thin, steady stream; this forms those signature delicate ribbons that make the soup so silky.
5-Finally, add the chopped scallion for garnish, ladle the soup into bowls, and serve it right away for the best flavor and texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔧 Use homemade or organic broth to avoid unnecessary additives.
📏 Adjust the soup’s thickness by varying the amount of cornstarch slurry; more slurry yields a thicker texture.
🥕 Enhance the dish with added veggies like peas or corn, or extra protein such as tofu or shredded chicken.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten-free, High-protein
Nutrition
- Serving Size: 1 cup (≈250 ml)
- Calories: 109 kcal
- Sugar: 3 g
- Sodium: 551 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 87 mg