Ingredients:

  • 4 cups low sodium chicken broth
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 3 large eggs, lightly beaten
  • 1/2 lb raw shrimp, peeled and deveined

Instructions:

  1. Place the pot over medium-high heat. Add the sesame oil, minced ginger, and garlic. Sauté for 30–60 seconds until fragrant but not browned.
  2. Pour in the chicken broth, soy sauce, salt, and white pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
  3. In a small bowl, whisk together the cornstarch and water until completely smooth.
  4. While stirring the soup, slowly pour in the cornstarch slurry. Continue to simmer for 1–2 minutes until the broth looks glossy and slightly thickened.
  5. Gently drop the raw shrimp into the simmering broth. Cook for 1–2 minutes until they just turn pink.
  6. Turn the heat down to low. While stirring the soup slowly in one direction to create a gentle whirlpool, drizzle in the beaten eggs in a very thin, slow stream.
  7. Let the eggs set for 15 seconds before stirring again to create long ribbons. Remove from heat immediately.