Egg Drop Soup

Finely grate the ginger and finely slice the spring onions. Mix the cornflour with the water until smooth.

Bring the well-flavoured chicken stock to a simmer with the ginger, the light soy sauce, the white pepper and the ground turmeric if you want the colour.

Stir the cornflour mixture again, stir it into the soup and simmer for 1 minute until the soup thickens very slightly. This is what suspends the egg ribbons instead of letting them sink.

Beat the eggs well and pour them through the tines of a fork, from a height, in a thin steady stream.

At the same time stir the soup slowly in one direction with a chopstick. Stir fast and you get scrambled egg; do not stir at all and you get a sheet.

Take it off the heat the moment the last of the egg is in. It sets in seconds.

Season with salt, add the sesame oil and scatter with the sliced spring onions.