Ingredients:

  • 4 cups chicken bone broth
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp freshly grated ginger
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 3 large eggs, lightly beaten
  • 1/2 cup cooked chicken breast, shredded
  • 2 green onions, thinly sliced

Instructions:

  1. Place chicken bone broth, grated ginger, white pepper, and salt in a medium heavy-bottomed saucepan over medium-high heat. Bring to a rolling boil.
  2. Whisk the cornstarch and cold water to create a slurry. Pour into the boiling broth and stir constantly for 1 minute until the liquid becomes glossy and slightly thickened. Add the shredded cooked chicken to warm through.
  3. Reduce heat to low until the broth is barely shimmering. Use a spoon to stir the broth in one direction to create a steady whirlpool.
  4. Hold the bowl of beaten eggs 6 inches above the pot. Slowly drizzle the egg in a pencil-thin stream using a fork or chopsticks into the moving water while continuing to stir the broth very slowly.
  5. Remove from heat immediately. Garnish with sliced green onions and toasted sesame oil before serving.