Ingredients
4 cups chicken stock
1 tbsp of cornflour
4 egg whites, lightly beaten
½ tsp SIDS SALT & PEPPER
½ tsp ground ginger
A few drops of sesame oil
2 spring onions, fine chopped
Directions
In medium saucepan, bring the chicken stock to a boil. While the stock is heating, mix the cornflour and a bit of water until smooth and add to the stock. Once boiling, add the SIDS SALT & PEPPER, ginger and sesame oil. Reduce heat and simmer for another minute or two. Remove from heat and stir with whisk.
Pour lightly beaten egg whites into the stock slowly, through the tines of a fork, and slowly stir to form the egg ribbons.
Top soup with spring onions then serve.
