This warming, golden-hued soup gets its savory depth from fresh ginger, toasted sesame oil, and a touch of turmeric, simmered until fragrant and glossy. A cornstarch slurry thickens the broth just enough to catch the beaten eggs as they're poured in a slow stream, forming those signature silky, wispy ribbons. A final scatter of thinly sliced scallions adds crunch and color right before serving. It's a fast, comforting bowl that comes together in minutes with basic pantry staples, and it's a solid pick for a vegetarian menu. Whether you're craving something light before a meal or a soothing bowl on its own, this one delivers big flavor with very little effort.
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Learn more →4 servings
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Combine the chicken broth, grated ginger, sesame oil, soy sauce, white pepper, and turmeric in a medium saucepan. Bring to a steady simmer over medium-high heat, stirring once or twice, until the broth is fragrant and just beginning to bubble at the edges, about 5 minutes.
Whisk the cornstarch and cold water together in a small bowl until completely smooth. Pour the slurry into the simmering broth while stirring constantly, then continue to stir until the broth thickens slightly and turns glossy, about 1 minute. Reduce the heat to medium-low to maintain a gentle simmer.
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