Egg Drop Soup with Ginger and Spring Onion

Infuse the broth. Combine the broth, water, garlic, ginger, coriander sprigs and white peppercorns in the medium saucepan and bring to the boil. Then turn the heat down and let it simmer gently for 20 minutes. Slow simmering draws the aromatic oils out of the ginger and coriander stalks, giving a deeply flavoured broth without clouding it.

Strain and season. Pour the broth through the sieve into the second pan and discard the solids. Stir in the soy sauce, taste, and add a pinch of salt only if it needs it, then bring back to a simmer. Seasoning after straining lets you judge the true flavour, as the broth reduces slightly while infusing.

Thicken lightly. In a small bowl, stir 1 tbsp of the cornflour into the cold water until smooth, then whisk it into the simmering broth. Simmer for about 1 minute, until the broth looks a little glossy and slightly thicker. That gentle body helps the egg ribbons stay suspended instead of sinking to the bottom.

Pour the egg ribbons. Beat the eggs with the remaining 1 tsp cornflour until no streaks remain. Turn the heat down so the soup barely simmers, give it one slow stir, then pour the egg in a thin stream through the tines of a fork. As the egg meets the moving broth it stretches into long, delicate strands; the cornflour in the egg keeps them tender.

Let them set. Leave the soup undisturbed for 15-20 seconds, until the ribbons are firm and opaque all the way through. Only then stir gently to break them into wisps. Stirring too early smears the egg and clouds the broth, while waiting gives clean, fully cooked ribbons.

Serve hot. Ladle the soup into bowls and scatter over the spring onions and ground white pepper. Serving straight away keeps the spring onions crisp and the broth at its best.