Corn Starch (3 Tbsp)
Water (1/2 cup)
. Stir well to break up all of the cornstarch clumps.
Chicken Stock (6 cups)
to a boil over medium-high heat.
Just as the chicken stock starts to boil, add
Salt (1/2 Tbsp)
Ground White Pepper (1 dash)
Soy Sauce (1 tsp)
. Stir to combine the ingredients and dissolve the salt.
Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
Pour in the
into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
to the soup.
Scallions (2 stalks)