Ingredients:

  • 4 cups high-quality chicken bone broth
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1/2 tsp freshly grated ginger
  • 1/8 tsp turmeric
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 3 large eggs
  • 1/2 tsp toasted sesame oil
  • 2 scallions, thinly sliced

Instructions:

  1. Combine the chicken bone broth, salt, white pepper, grated ginger, and turmeric in a medium heavy-bottomed saucepan. Bring the mixture to a gentle simmer over medium heat.
  2. In a small bowl, whisk the cornstarch and cold water until smooth to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly. Let it simmer for 1–2 minutes until the broth is glossy and translucent.
  3. Reduce the heat to low so the broth is barely shimmering. In a separate bowl, whisk the eggs with the toasted sesame oil.
  4. Use a spoon to create a gentle circular whirlpool in the broth. Slowly drizzle the whisked egg mixture into the moving broth to create delicate, wispy ribbons.
  5. Remove from heat immediately. Garnish with sliced scallions and optional crispy wonton strips before serving.