Step 2

Add the salt, sugar, white pepper, and sesame oil. Once boiling, add the peas and mushrooms.

Step 3

Whisk together the cornstarch and water in a small bowl to make a slurry. Slowly pour into the soup, stirring, until it reaches the desired thickness.

Step 4

Lightly beat the egg with a fork. Slowly drizzle it into the simmering soup while stirring gently for about 8 seconds to create egg ribbons.

Step 5

Ladle into bowls and top with sliced spring onions.