Egg Drop Soup

Directions

1. 1
   Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer.
2. 2
   Let cook for 20 minutes.
3. 3
   Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry.
4. 4
   Whisk eggs with remaining teaspoon cornstarch.
5. 5
   Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current.
6. 6
   Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
7. 7
   Top thickly with scallions and ground pepper, and serve.