4 C chicken broth
1 Tbsp and 1 tsp cornstarch
3 large eggs
1/2 Tbsp soy sauce
1/2" fresh ginger
1/2 tsp peppercorns
1 cinnamon stick
1 tsp white pepper
1/2 tsp sesame oil
In a large stockpot, whisk 1 Tbsp cornstarch and chicken stock. Turn heat to medium-high
and bring to a boil.
Place ginger and peppercorns in a tea ball or bag ***. Add to broth along with cinnamon stick,
soy sauce, and white pepper. Reduce heat to medium-low and simmer for 15 minutes.
Scoop out the cinnamon stick and remove the spice ball or sack. Stir to combine flavors.
Taste the broth, and add salt, or say sauce, as needed.
In a small bowl, whisk eggs and remaining cornstarch. Place a fork across the top of the bowl, holding in place with your thumb, while gripping, holding, and lifting the bowl.
Tilt the bowl and pour the eggs slowly through the fork tines.
Whisk the broth with your other hand as you pour, being careful not to break the egg strands.
Let the soup stand for a few seconds to finish cooking the eggs.
Stir in sesame oil. Serve garnished with sliced scallions.
*** Make your own spice sack by inserting spices into center of a small piece of cheesecloth, folding corners up, and tying off with a piece of string. Make the string long enough to reach and clip (clothes hanger or binder clip) to the edge of the pot.