Egg Drop Soup

Method

1. 1
   • vegetable stock1 l
   • fresh ginger10 g

   Infuse the broth — Bring the vegetable stock to a simmer with the ginger for 5 minutes to infuse, then remove the ginger slices.

   ⏱5 min
2. 2
   • cornstarch2 tbsp
   • soy sauce1 tbsp
   • white pepper½ tsp

   Thicken the broth — Mix the cornstarch with 3 tablespoons of cold water and stir into the broth along with the soy sauce and white pepper, simmering until slightly thickened.

3. 3
   • frozen peas80 g

   Add the peas — Add the frozen peas and let the broth return to a gentle simmer.

4. 4
   • egg3

   Swirl in the eggs — While stirring the soup in a slow circle, drizzle in the beaten eggs to form delicate silky ribbons, then remove from the heat.

5. 5
   • spring onion2
   • sesame oil1 tsp

   Finish and serve — Drizzle with sesame oil and scatter with spring onion before serving hot.