Ingredients

4 cups chicken broth or stock (Chicken stock has a bit of a richer flavor. I used Swanson chicken stock.)
1 tablespoon and 1 teaspoon cornstarch
3 large eggs
1/2 tablespoon soy sauce (I went with Kikkoman; go with the low-sodium option if you are worried about that.)
1/2″ fresh ginger
1/2 teaspoon peppercorns
tea ball or tea bag (in which to put the ginger and peppercorns)
1 cinnamon stick
1 teaspoon white pepper
1/2 teaspoon sesame oil
sliced scallions (optional, for garnish)

Instructions

First you mix together a tablespoon of the cornstarch with the chicken stock (either chilled or at room temperature) and bring that to a boil on medium-high heat in a saucepan. Put the peppercorns and ginger in a tea ball or tea bag, add that to the broth along with the cinnamon stick, soy sauce, and white pepper, and simmer for about 15 minutes on medium-low heat. Remove the cinnamon, ginger, and peppercorns from the broth, and add salt or a bit more soy sauce if desired (taste the broth to check). Then mix together the eggs with a teaspoon of cornstarch and slowly whisk that mixture into the soup. (For best results, pour the egg mixture slowly through the tines of a fork while whisking the broth with your other hand.) Wait just a few seconds for the eggs to cook, and then stir in the sesame oil, top with sliced scallions (if desired), and serve.

This soup is meant to be a fairly light but comforting appetizer or side dish, though if you want to fancy it up a bit (perhaps by adding some chopped mushrooms and other veggies), you could easily turn it into something main course-worthy. Enjoy!

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Quick Tip: Serve this delicious soup with fried wontons.

Thanks to 12 Tomatoes for this easy but delicious twist on a classic Chinese soup recipe.