Egg Drop Soup

Procedure

1. 1
   Pour 500mL of water into a medium pot and add the sliced ginger.
2. 2
   Bring the water to a boil, then sprinkle in 8g of Menu Chicken Powder Mix 8G and stir until completely dissolved.
3. 3
   Lower the heat to a simmer and remove the ginger slices if you prefer a smoother texture.
4. 4
   Stir the cornstarch slurry once more to ensure it is smooth, then slowly pour it into the boiling broth while stirring constantly.
5. 5
   Continue to simmer for 1 to 2 minutes until the broth thickens slightly and becomes clear and glossy.
6. 6
   Reduce the heat to low so the broth is barely simmering; this is key to getting thin, wispy egg "ribbons."
7. 7
   Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs through them in a thin stream while stirring the broth gently in one direction.
8. 8
   Let the egg ribbons set for about 10 seconds before giving the soup one final, very gentle stir.
9. 9
   Turn off the heat and stir in the 5mL of sesame oil and a dash of white pepper for aroma.
10. 10
    Ladle the soup into bowls and garnish generously with chopped green onions.