To prepare a flavorful and comforting soup, we start by placing a large pot of water to boil. It is important to use fresh water, which will be the base of our soup. Once the water begins to boil, we add a mix of white and black pepper, adjusting the amount according to personal preferences. The pepper will provide a subtle yet distinct taste that will enrich the soup's aroma.
Meanwhile, we focus on the aromatic ingredients. We take a few cloves of garlic and a piece of fresh ginger, which we carefully peel. Garlic, with its intense aroma, and ginger, with its spicy notes, complement each other perfectly. If you want a more pronounced flavor, chop the garlic and ginger into smaller pieces, but if you prefer a more delicate aroma, cut them into quarters, as I do, to remove them more easily from the soup after they have imparted their flavor.
Once the water has started to boil, we confidently add the pieces of garlic and ginger to the pot. We let the ingredients boil together for a few moments to allow the flavors to integrate. It is essential not to let them boil too long, as we want to preserve some of the intensity of the flavors. After a few boils, we remove the pieces of garlic and ginger with a slotted spoon, leaving only their essence in the soup.
The next step is to add the starch, which will slightly thicken the soup, giving it a velvety texture. The starch is mixed with a little soup in a separate bowl to avoid lumps, then poured into the pot while stirring continuously. This will give the soup a pleasant consistency that will sit nicely in the bowl.
To add a nutritious and tasty element, we beat an egg in a small bowl and, with a quick motion, pour it into the soup, stirring constantly to form delicate strands of egg. Once the soup comes back to a boil, we can turn off the heat. It is important to let the soup rest for a few minutes before serving, allowing the flavors to settle and intensify.
Now, the soup is ready to be enjoyed, whether served as an appetizer or a main dish. Enjoy your meal!
Meanwhile, we focus on the aromatic ingredients. We take a few cloves of garlic and a piece of fresh ginger, which we carefully peel. Garlic, with its intense aroma, and ginger, with its spicy notes, complement each other perfectly. If you want a more pronounced flavor, chop the garlic and ginger into smaller pieces, but if you prefer a more delicate aroma, cut them into quarters, as I do, to remove them more easily from the soup after they have imparted their flavor.
Once the water has started to boil, we confidently add the pieces of garlic and ginger to the pot. We let the ingredients boil together for a few moments to allow the flavors to integrate. It is essential not to let them boil too long, as we want to preserve some of the intensity of the flavors. After a few boils, we remove the pieces of garlic and ginger with a slotted spoon, leaving only their essence in the soup.
The next step is to add the starch, which will slightly thicken the soup, giving it a velvety texture. The starch is mixed with a little soup in a separate bowl to avoid lumps, then poured into the pot while stirring continuously. This will give the soup a pleasant consistency that will sit nicely in the bowl.
To add a nutritious and tasty element, we beat an egg in a small bowl and, with a quick motion, pour it into the soup, stirring constantly to form delicate strands of egg. Once the soup comes back to a boil, we can turn off the heat. It is important to let the soup rest for a few minutes before serving, allowing the flavors to settle and intensify.
Now, the soup is ready to be enjoyed, whether served as an appetizer or a main dish. Enjoy your meal!
Ingredients
-900 ml clear chicken broth + 3 or 4 tablespoons of broth to dissolve the starch - 3 slices of ginger - 1 large clove of garlic or 2 smaller ones - black pepper - white pepper - sesame oil - 1 tablespoon of cornstarch - 1 egg