Egg Drop Soup (Dan Hua Tang)

• 1 liter Chicken stock
• 2 tbsp Light soy sauce
• ½ tsp Fine sea salt
• ¼ tsp White pepper
• 2 tbsp Cornflour
• 60 ml Water
• 3 Egg
• 1 tsp Sesame oil
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Pour the chicken stock into a saucepan and bring to a gentle simmer over medium heat. Stir in the light soy sauce, fine sea salt and white pepper, then taste and adjust the seasoning if needed.
2. In a small bowl, whisk the cornflour with the water until smooth. Stir the slurry into the simmering stock and cook for 1 to 2 minutes, stirring, until the soup is lightly thickened and glossy.
3. Beat the eggs in a bowl. With the soup at a gentle simmer, stir the pot in one direction to create a slow whirlpool, then drizzle in the eggs in a thin stream to form ribbons; stop stirring once the eggs set.
4. Take the pan off the heat and stir in the sesame oil. Thinly slice the spring onion, then scatter it over the soup along with the roasted sesame seeds and serve straight away.

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