Egg Drop Soup with Ginger, Scallion and White Pepper

Steps

1. 1

   Bring the stock to a simmer with the ginger coins and the spring onion whites. Hold it at a gentle bubble for 8 minutes, then fish out the solids. This is the only real seasoning step, so taste it now and correct with the salt.

2. 2

   Whisk the eggs with a fork until the yolks and whites are fully blended and no streaks remain. Pour them into a jug or measuring cup with a spout - control over the pour is what separates silk ribbons from scrambled clumps.

   
3. 3

   Stir the cornstarch into the cold water until smooth, then whisk it into the simmering stock. Let it cook for 1 minute to lose the raw starch edge. The soup should coat a spoon lightly; that slight body is what suspends the egg instead of letting it sink.

4. 4

   Drop the heat so the surface barely trembles, around 90°C. A rolling boil will shred the egg into grit.

5. 5

   Stir the soup in one slow direction, then pour the egg in a thin stream from about 20 cm above the pot, moving in a wide circle. Do not stir again. Count to ten and the ribbons will set on their own.

   
6. 6

   Off the heat, add the soy sauce, rice vinegar, white pepper and sesame oil. The vinegar is there to sharpen, not to be tasted, so keep it restrained.

   
7. 7

   Ladle into warm bowls and scatter the spring onion greens over the top. Serve immediately - the ribbons firm up and turn tough if the soup sits.