Step by step

Method

4 steps

1. 1

   Reserve ¾ cup of the 4 cups low-sodium chicken broth in a small bowl. Pour the remaining broth into a medium saucepan and bring to a gentle boil over medium-high — you want a steady simmer, not a rolling boil that will scramble the eggs later. Stir in ⅛ teaspoon ground ginger (or ½ teaspoon minced fresh) and ¼ teaspoon kosher salt.

2. 2

   Whisk 1½ tablespoons cornstarch into the reserved cold broth until smooth with no white lumps. Stream it into the simmering soup while stirring; cook 1–2 minutes until the broth lightly thickens and turns clear again.

3. 3

   Lower the heat to a bare simmer — the surface should barely quiver. Slowly drizzle in 2 lightly beaten large eggs while stirring the soup gently in one direction so the egg forms thin yellow ribbons instead of clumps. Stop when the ribbons look set, about 30–60 seconds.

4. 4

   Remove from heat. Taste and adjust salt; add a pinch of white pepper if you like. Ladle into bowls and top with 2 tablespoons thinly sliced chives or green onion tops. You want silky egg ribbons in a lightly thickened clear broth — not scrambled egg chunks or a watery, underseasoned bowl.