1. Prepare the Eggs:

Whisk the eggs in a bowl until smooth, then set them aside.

2. Make the Cornflour Slurry:

In a small bowl, mix 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of water to create a slurry. This will help thicken the soup.

3. Heat the Stock:

Pour the chicken or vegetable stock into a pot and heat it over medium heat. Add the white parts of the spring onions to infuse the broth with a subtle onion flavor.

4. Thicken the Broth:

Once the stock is simmering, slowly pour in the cornflour slurry while stirring continuously. This will thicken the soup to your desired consistency.

Stir in sesame oil, white pepper, and a pinch of salt to season.

5. Add the Eggs:

Reduce the heat to low. Slowly drizzle the whisked eggs into the hot broth in a thin stream, stirring gently in a circular motion with a fork or chopsticks.

This will create the signature "petals" or ribbons of egg.

6. Finish the Soup:

Once the eggs have cooked (about 1 minute), and the delicate ribbons have formed, stir in the green parts of the spring onions for a fresh burst of flavor and color. Remove from heat.

7. Serve and Enjoy:

Ladle the soup into bowls. Serve as a light appetiser or pair with a main dish for a complete meal.

Notes:

To make this soup heartier, you can add shredded chicken, sweetcorn, tofu, or any other veggies or protein you like. Just be sure to cook these ahead of time, as the eggs cook quickly once added to the hot broth.

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FAQs

1. Can I use water instead of broth for this recipe?‍

Yes, you can! While broth adds more flavour, water works as a base if you don’t have broth on hand. Just be sure to adjust the seasonings a bit more (salt, pepper, etc.) to enhance the taste.

2. Can I add other vegetables to the soup?‍

Absolutely! Feel free to add in some sliced mushrooms, spinach, or even shredded carrots to give the soup more texture and flavour. Just add them to the broth before you drizzle in the eggs, allowing them to soften as the soup simmers.

3. How can I make the soup richer in flavour?‍

For a richer flavour, you can use a chicken stock that’s been simmered for a long time, or add a splash of soy sauce or sesame oil for some depth.

A small piece of ginger can also infuse the broth with a lovely warmth.

4. Can I make this soup in advance?‍

While this soup is best enjoyed fresh, you can prepare the broth and season it ahead of time. Just reheat it when you're ready to make the egg ribbons.

Keep in mind that adding the eggs ahead of time could result in them becoming overcooked or losing their delicate texture, so it’s best to add them just before serving.

5. Can I make this soup vegetarian?‍

Yes, just use vegetable broth instead of chicken broth, and you're good to go! The simplicity of this dish really lets the eggs and broth shine, so it's still incredibly flavourful without any meat.

6. How do I get the eggs to form nice ribbons in the broth?‍

The key is to beat the eggs well so they're smooth and uniform in consistency.

When adding them to the hot broth, pour them in slowly and in a thin stream. You can also gently swirl the broth with a spoon as you add the eggs, which will create lovely, delicate ribbons.

7. Can I add meat to this soup?‍

Yes! If you'd like to add more protein, shredded chicken, cooked shrimp, or even small slices of beef can be added to the broth before you add the eggs.

Just make sure the meat is cooked through before adding the eggs to avoid overcooking them.

8. Can I make this soup spicy?‍

If you enjoy spice, feel free to add a pinch of red pepper flakes, a splash of chilli oil, or some fresh chopped chilli to the broth.

It’ll give the soup a bit of heat and an extra kick of flavour!