Ingredients
Equipment
Method
- Bring chicken broth to a boil in a medium pot over high heat. Watch for large bubbles breaking the surface, then reduce heat slightly to maintain a vigorous but controlled simmer.
- In a small bowl, whisk cornstarch with cold water until completely smooth with no lumps — the mixture should look like thin white cream. Always use cold water; hot water will cook the starch and create clumps.
- Stir the cornstarch slurry into the simmering broth. Stir continuously until the broth thickens slightly, about 1 minute. Reduce heat to medium.
- Beat eggs vigorously in a small bowl until pale yellow and frothy, about 1–2 minutes. The frothy texture is what creates delicate ribbons rather than clumps.
- Using a fork or chopsticks, stir the broth in a slow circular motion. Hold the beaten eggs about 6 inches above the pot and pour in a thin, steady stream. Continue stirring gently. Let the eggs set for 30 seconds without stirring — they will separate into silky, cloud-like ribbons.
- Remove from heat. Stir in sesame oil, white pepper, and salt. Taste and adjust seasoning. Ladle into bowls, garnish generously with sliced green onions, and serve immediately.
Nutrition
Notes
Net carbs: 3g per serving. For strict keto, replace cornstarch with ¼ tsp xanthan gum to reduce net carbs to under 1g.
Lower sodium: Use low-sodium chicken broth to reduce sodium to ~400mg per serving.
Egg temperature: Room temperature eggs beat frothier and create better ribbons than cold eggs straight from the fridge.
Pour height matters: Hold the egg bowl about 6 inches above the pot — the drop distance creates the thin stream that forms delicate ribbons.
Serve immediately: Soup thickens as it cools. Do not reheat at high heat or the egg ribbons will toughen. Gentle warming over low heat is best for leftovers.
Customize freely: Add tofu, mushrooms, corn, or chili oil to vary the recipe without affecting the base technique.
