Egg drop soup

Method

1. 1 Bring the chicken broth to a boil with sliced ginger, then mix in some cornstarch to thicken it slightly.
2. 2 The broth should be slightly thickened before adding the eggs; if the broth is too thin, the eggs will turn cloudy.
3. 3 Beat the eggs thoroughly, then pour the mixture through a sieve in a fine stream.
4. 4 Reduce the heat until the water is just simmering, then pour in the eggs in a circular motion and do not stir at all.
5. 5 Wait 20 seconds for the egg strands to float to the surface before stirring gently.
6. 6 Season with soy sauce and white pepper, then drizzle with sesame oil and sprinkle with chopped green onions.

With an appliance

• Microwave 18 min

  Replace steps 1, 4–5: Heat the cornstarch-infused broth at 900 W for 4 minutes, pour in the egg mixture in a circle, then heat at 500 W for 25 seconds and rest for 20 seconds; reduce to about 2 minutes, using low heat to keep the egg strands long, the water not boiling and curling, and no need to monitor the heat. Stir only once after the egg floats as in step 5.