1tbspginger thinly sliced or 1/2 tsp ginger powder
1/2-1tspwhite pepperor black pepper
In a small pot, add vegetable oil and chopped garlic and fry for 30 seconds (do not burn garlic).
Dissolve corn starch in 2 tablespoon of chicken broth (See Note 1). Add the rest of the chicken broth to pot, then add ginger, dissolved corn starch in chicken broth, 1/2 tsp white pepper, soy sauce, and sesame oil. Bring to boil, and continue boiling for at least 5 minutes.
In a small measuring cup with a spout, beat 1 egg.
Switch off heat. Slowly pour egg mixture into pot, while stirring pot in continuous circular motion with a table knife/fork/chopstick.
Remove garlic and ginger pieces from soup (optional).
Taste soup, and if needed, add salt to taste.
Garnish with sliced scallions and more white pepper if desire
Serve and enjoy!
Note 1: Add more corn starch if you like your soup thicker