Easy Egg Drop Soup

Ingredients

• 1 1/4 quartschicken stock, the best you have
• 2 tbspcornstarch
• 3eggs, beaten
• 3scallions, thinly sliced
• 1/2 tspground white pepper
• 1 tspsea salt, to taste

Method

1. 1

   Bring the stock to a gentle simmer in a saucepan. Taste it and add salt until it tastes good enough to drink on its own — the soup will be no better than the broth under it.

2. 2

   Stir the cornstarch into 3 tablespoons of cold water until smooth, then whisk it into the simmering broth. Let it cook for a minute until the soup looks very slightly glossy and thickened.

3. 3

   Take the pan off the heat. Beat the eggs in a cup, then pour them into the broth in a slow, thin stream while stirring the soup gently in one direction. The egg will set into soft ribbons as it hits the hot liquid.

4. 4

   Stir in the white pepper. Ladle into bowls and scatter the scallions over the top. Serve at once, while the ribbons are still delicate.