A light, silky broth with ribbons of egg, ginger and white pepper. This vegan version swaps in chickpea flour, vegetable stock. Ready in about 17 minutes.
Prep 5 min Cook 12 min Serves 3 Easy
Ingredients
🫙Ginger3 thin slices
🫙Vegetable Stock4 cups
🧅Spring Onions2, sliced
🫙Soy Sauce1 tsp
🌶️White Pepper1/4 tsp
🌽Cornstarch1 tbsp
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
Optional extras
🫙Sesame Oil1/2 tsp
Instructions
1
For this vegan version, use vegetable stock for chicken broth, chickpea flour for eggs wherever the steps mention them.
2
Simmer broth with ginger for 5 minutes, then remove ginger and add soy sauce and white pepper.
3
Stir in cornstarch mixed with water until slightly thickened.
4
Stir the soup in one direction and slowly pour in the eggs to form ribbons.
5
Finish with sesame oil and spring onions.
Chef's tip
Pour the egg in a thin stream while stirring gently for fine ribbons.
