Cook Time 15 minutes
Serves 4
Ingredients
1L vegetable stock
1 tsp ginger, grated
1 tsp light soy sauce
1 tsp sesame oil
¼ tsp white pepper
¼ tsp turmeric powder
2 tbsp cornflour
2 tbsp water
4 eggs, whisked
1 tsp rice vinegar
To Serve
Spring onion, sliced, to garnish
Method
In a saucepan, add the vegetable stock, ginger, soy sauce, sesame oil, white pepper and turmeric, and bring to a boil.
Stir together the cornflour and water to form a slurry. Whisk the slurry into the stock.
Slowly pour in the whisked eggs while gently stirring the soup to create ribbons. Cook for 5–20 seconds, then remove from the heat.
Finish with rice vinegar and garnish with sliced spring onion.
