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Bring the broth, ginger, soy sauce and garlic to a simmer in a large Dutch oven over medium-high heat. Cook for ten minutes.

Strain the broth. Return the broth to the pot and bring to a simmer. Whisk the cornstarch and water together in a small bowl. Whisk the cornstarch mixture into the broth until thickened 1 minute

Stir in the scallions and cilantro

Stir the broth so that it is moving in a circle. Keep stirring as you pour the in the eggs in a slow, steady stream to form ribbons of cooked egg.

Remove the soup from the heat and let stand for two minutes. Break up the eggs with a fork. Season with salt and pepper to taste before serving

This is what it should look like

This is what it should look like


  • 1.0 Chicken broth
  • 1.0 (2-inch) piece ginger, sliced and smashed
  • 1.0Tbsp Soy sauce
  • 2.0 Garlic cloves, smashed
  • 2.0Tbsp Cornstarch
  • 2.0 Scallions, sliced thin
  • 2.0Tbsp Water
  • 2.0Tbsp Minced fresh cilantro
  • 4.0 Large eggs
  • Salt and pepper