Everyone needs this basic recipe in their arsenal. Use a good-quality chicken stock here for stunningly flavorful results. Slideshow:  More Warming Soup Recipes 

Ian Knauer
August 2014

Gallery

© Ian Knauer

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
Makes about 7 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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. 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.

  • Season the soup with salt to taste. Serve the soup topped with the scallions.

Advertisement
Advertisement