Egg drop soup

Method

Bring the chicken stock to a boil in a large saucepan with the minced ginger and garlic, then strain out the solids and return to the heat. Mix the cornflour with water to create a slurry, then slowly pour it into the simmering stock whilst stirring continuously to thicken slightly. Beat the eggs together in a bowl, then slowly drizzle them into the soup in a thin stream whilst stirring gently to create wispy egg ribbons. Season with soy sauce, sesame oil, and white pepper to taste, then simmer for 2 minutes. Serve hot garnished with chopped spring onions.