Ingredients

• 3 cups chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• pinch white pepper
• 1 teaspoon toasted sesame oil
• 1/3 cup frozen peas
• 1/3 cup mushrooms, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 egg, lightly beaten
• 1/4 cup scallions, thinly sliced

Equipment

• Wok or medium saucepan
• Small bowl
• Whisk
• Ladle

Instructions

1. Pour the chicken stock into a wok or medium saucepan and bring it to a rolling boil over medium-high heat, which gives you the hot base you need for clean egg ribbons later.
2. Stir in the salt, sugar, white pepper, and sesame oil, tasting and adjusting so the broth is savory and balanced, not flat.
3. Add the peas and sliced mushrooms to the boiling broth and let them simmer for 2 to 3 minutes, until the mushrooms turn tender and the peas are heated through.
4. In a small bowl, whisk the cornstarch and water into a smooth slurry, then drizzle it slowly into the simmering soup while stirring, adding just enough until the broth thickens to a light, silky body that coats a spoon.
5. Slowly pour in the beaten egg in a thin stream while gently stirring the soup in one direction for about 8 seconds, so the egg sets into delicate ribbons instead of clumping.
6. Ladle the soup into bowls and scatter the sliced scallions over the top for a fresh, oniony finish.