Egg Drop Soup

1. Add the chicken broth to a wok and bring to the boil.
2. Stir in the salt, sugar, white pepper and sesame oil.
3. Once boiling, add the vegetables.
4. Whisk together 1 tablespoon cornstarch and 2 tablespoons water and stir slowly into the soup until it reaches the thickness you like.
5. Pour in 1 slightly beaten egg in a slow stream, stirring for about 8 seconds to form ribbons.
6. Serve in a bowl topped with the spring onions.

Tips from the ZestyPlate Kitchen

• Pour the beaten egg in a thin, steady stream while stirring the broth gently in one direction. That gives you the prettiest ribbons.
• Keep the soup at a gentle simmer when the egg goes in. Too hot and it scrambles, too cool and the broth turns murky.
• Add the cornflour slurry a little at a time until the soup just coats the spoon. You may not need all of it.
• Stir in the sesame oil off the heat at the very end so it stays fragrant rather than turning bitter.