Ingredients
4cupsgood-quality chicken or vegetable stock
2tbspcornstarch
1tspground ginger
¼tspgarlic powder
3eggs
½tspsesame oil
3green onions,thinly sliced, plus extra for garnish
¼cupwhole-kernel corn or creamed corn,optional
fine sea salt and freshly-cracked black pepper,to taste
Preparation
Whisk together stock (chilled or room-temperature), cornstarch, ginger, and garlic powder in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally.
Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.
Once the broth reaches a simmer, use a fork or a whisk to stir the broth in a circular motion, creating a “whirlpool.” Then slowly pour the whisked eggs into the soup as you continue stirring, in order to create long egg ribbons.
Remove pan from heat. Stir in the sesame oil, green onions and corn (optional) until combined. Season with salt and pepper to taste, also adding a dash or two of more sesame oil if needed.
Serve immediately, sprinkled with additional green onions.
