Savory Silken Egg Ribbon Soup

1. Simmer the Stock

Begin by bringing 4 cups of your preferred stock to a gentle simmer over medium-high heat in a medium-sized pot.

2. Add Seasonings

As the stock begins to warm, stir in the fine sea salt, toasted sesame oil, MSG if you're using it, sugar, white pepper powder, and turmeric if you choose to add it. These seasonings will balance and enhance the flavors of your soup, creating a rich and savory base.

3. Prepare Cornstarch Slurry

While the stock is simmering, combine 3.5 tablespoons of cornstarch with 0.25 cups of water in a small bowl to make a slurry.

4. Thicken the Soup

Gradually add this slurry to the pot, stirring continuously with a spoon to ensure it integrates smoothly. Allow the soup to simmer for about a minute and check the consistency. If it seems too thick, add a splash of water or stock; if not thick enough, add the remaining slurry.

5. Create Egg Ribbons

Next, stir the soup in a circular motion to create a gentle whirlpool. Pour the lightly beaten eggs into the soup in a thin, steady stream. The swirling motion helps the eggs form delicate, silky ribbons as they cook. Let the soup simmer for an additional 20 seconds to fully set the egg ribbons.

6. Serve and Garnish

Finally, ladle the soup into serving bowls and, if you like, garnish with chopped scallion for a fresh and aromatic finish. Enjoy your warm, comforting bowl of Savory Silken Egg Ribbon Soup!