A comforting and easy-to-make soup featuring delicate egg ribbons in a flavorful broth.
Prepare the scallions by slicing them thinly and set aside.
Use a sharp knife to achieve thin and even slices for a better presentation.
In a small bowl, mix the cornstarch with the cold water until smooth.
Ensure the mixture is lump-free for a smooth soup consistency.
In a saucepan, bring the chicken broth to a gentle boil.
Use a low-sodium broth to control the saltiness of the soup.
Stir in the soy sauce and white pepper into the broth.
Adjust the seasoning to your taste preference.
Slowly pour the cornstarch mixture into the broth while stirring continuously.
Stirring constantly prevents lumps from forming in the soup.
Beat the eggs in a small bowl until well mixed.
Use a fork or whisk to ensure the eggs are fully blended.
Slowly drizzle the beaten eggs into the simmering broth while gently stirring to create ribbons.
Pour the eggs in a thin stream to achieve the signature ribbon effect.
Remove the soup from heat and stir in the sesame oil.
Adding sesame oil at the end preserves its aromatic flavor.
Serve the soup hot, garnished with sliced scallions.
Serve immediately to enjoy the best texture and flavor.
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