Active Time
15 MIN
Total Time
15 MIN
Yield
Serves : Serves 6
© Ian Knauer

How to Make It

Step 1    

Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan.

Step 2    

Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes. Remove the saucepan from heat.

Step 3    

Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.

Step 4    

Season the soup with salt to taste. Stir together the shallot, vinegar, cucumber, dill, and 1/4 teaspoon each salt and pepper and serve the salad with the soup.

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