Makes 4 cups (4 to 6 servings)
1. In a soup pot over medium heat, bring the chicken stock to a simmer.
2. In a small bowl, combine the cornstarch and water and mix until there are no lumps. Slowly stir the cornstarch mixture into the simmering stock, and cook until the soup begins to thicken slightly, about 5 minutes.
3. Remove the soup from the heat and, stirring the soup while it is still hot, slowly pour in the eggs in a thin stream. The eggs will form cooked ribbons as you stir them into the soup.
4. Add the scallions, soy sauce, salt, and sesame oil. Serve immediately.
A slurry is a mixture of liquid (like water, broth, or juice) and a powdered starch (like cornstarch, potato starch, or tapioca starch), that is used as a thickener for soups and sauces. When starch is added directly to a hot food, like soup, it can become clumpy. So instead, it’s better to add the starch to a small amount of liquid and mix it until it is smooth before pouring it into the other ingredients.
