This classic Chinese takeout favorite is quick, comforting, and light. Silky ribbons of beaten egg float in a savory, aromatic broth topped with fresh green onions and minced garlic.
Ingredients & Metrics
| Ingredient Category | Ingredient | Quantity / Amount |
| Broth Base | Chicken broth or vegetable stock | 4 cups (1 liter) |
| Thickener | Cornstarch | 2 tbsp |
| Thickener Water | Cold water (for cornstarch slurry) | 3 tbsp |
| Eggs | Large eggs (whisked) | 3 |
| Aromatics | Fresh ginger (grated or minced) | 1/2 tsp |
| Aromatics | Sesame oil | 1/2 tsp |
| Garnish | Green onions / scallions (chopped) |
2–3 stalks |
| Garnish | Garlic (finely minced) |
1–2 cloves |
| Seasoning | Salt and white pepper | To taste |
Cooking Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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