3tbsp.chopped scallionwhite part and green part separately chopped
½tbsp.sesame oiloptional
Instructions
Mix 2 tablespoons of cornstarch with 3 tablespoons of water in a small bowl. This is our water starch.
Add chicken stock to a pot. Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper.
Stir the starch water again and pour it into the broth. Simmer to boil again.
Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks. Turn off the fire, add some fresh chopped scallion and serve immediately.