About this recipe

A silky, comforting Chinese restaurant classic made right at home in under 20 minutes. Ribbons of gently cooked egg float in a savory, golden broth seasoned with ginger and sesame. This foolproof recipe nails the texture every time — thin, wispy strands with a rich, satisfying flavor that rivals your favorite takeout.

Instructions

1. 1

   In a small mixing bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Set the slurry aside.

2. 2

   In a separate mixing bowl, crack in the 3 eggs (plus the extra egg yolk if using) and beat well with a fork until the yolks and whites are fully combined. Set aside.

3. 3

   Pour the chicken broth into a medium saucepan and bring to a gentle boil ^[over medium-high heat]. Add the grated ginger, soy sauce, white pepper, and turmeric (if using). Stir to combine.

4. 4

   Give the cornstarch slurry a quick re-stir (it settles fast), then pour it into the boiling chicken broth while stirring constantly. Continue to stir for about 1 minute until the broth thickens slightly and turns glossy.

5. 5

   Reduce the heat ^[to medium-low] so the chicken broth is at a gentle simmer — not a rolling boil. This is the key step: use a fork or chopstick to stir the broth in a slow, steady circular motion to create a gentle whirlpool.

6. 6

   While the chicken broth is swirling, slowly drizzle the beaten eggs in a thin, steady stream from about 10 inches above the pot. For thinner, wispy strands, pour faster and stir more. For thicker ribbons, pour slower and stir less. Do not stir vigorously once the eggs are added — let them set for 30 seconds.

7. 7

   Taste the soup and adjust seasoning with salt as needed. Drizzle in the sesame oil and give one final gentle stir.

8. 8

   Ladle into bowls immediately and garnish generously with sliced green onions. Serve hot.