Warm chicken broth gets infused with fresh ginger and toasted sesame oil, then thickened with a simple cornstarch slurry until it turns glossy and silky. Beaten eggs are poured in a slow, steady stream and set into those long, delicate ribbons that make this soup so satisfying — no clumps, just smooth strands throughout. A scattering of sliced scallion greens on top adds a fresh, sharp bite that balances the richness of the broth. It's a fast, cozy bowl that comes together in under fifteen minutes, and it's a solid choice for a gluten free kitchen. Keep it in rotation for chilly nights when you want something light but deeply comforting.
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Combine the chicken broth, grated ginger, tamari, sesame oil, and white pepper in a medium saucepan. Bring to a steady simmer over medium-high heat, about 4–5 minutes.
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Pour the slurry into the simmering broth while stirring constantly, then continue to stir for 1 minute until the broth thickens slightly and turns glossy.
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