Egg Drop Soup

Ingredients

• 1 quart homemade or store-bought low-sodium chicken broth
• 4 ounces chinese ham, chinese dried sausage, or slab bacon
• 6 scallions, greens thinly sliced, whites left whole
• 1-inch knob of ginger
• 1 teaspoon whole white peppercorns
• Kosher salt
• 4 teaspoons cornstarch
• 2 whole eggs

Directions

1. Add the stock, ham, scallion whites, ginger, and peppercorns to a small stockpot, then set it over high heat and let it come to a boil. Turn the heat down until the broth is barely bubbling and let it cook for 30 minutes. Pour the broth through a strainer, toss the solids, and add salt until it tastes right.
2. In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon water using a fork until smooth. Whisk that slurry into the broth, then bring the soup back to a simmer. Lower the heat to low.
3. Whisk the eggs with the remaining teaspoon cornstarch until the mixture is smooth.
4. Pour the eggs into a small bowl and rest the tines of a fork, or two chopsticks, across the rim. Give the soup a single swirl with a large spoon, then slowly stream the egg mixture into the pot through the fork or chopsticks. Let the soup stand for 15 seconds, then stir gently to separate the egg into pieces as large or small as you like. Scatter the scallion greens over the top and serve.