Spinach Tofu Egg Soup

Instructions

1. Prepare the broth base
   In a large pot, bring the vegetable or chicken broth to a simmer over medium heat. Add the grated ginger, minced garlic, soy sauce, and white pepper. Let it simmer for 5 minutes to infuse the flavors.
2. Add the tofu
   Gently add the cubed tofu to the simmering broth. Cook for about 5 minutes, allowing the tofu to absorb the flavors of the broth while maintaining its shape.
3. Thicken the soup
   Stir the cornstarch mixture again and slowly pour it into the soup while stirring constantly. Continue to stir until the soup slightly thickens, about 2 minutes.
4. Incorporate the spinach
   Add the chopped spinach to the pot and stir until it wilts, approximately 1-2 minutes. The spinach should be bright green and just tender.
5. Create egg ribbons
   Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring the soup gently in one direction with a ladle or chopsticks. This creates silky egg ribbons throughout the soup. Avoid stirring too vigorously to maintain the delicate egg texture.
6. Final seasoning
   Add the sesame oil and adjust the seasoning with salt if needed. Stir gently to combine all the flavors. The soup should have a balanced savory taste with a hint of sesame.
7. Serve and garnish
   Ladle the hot soup into bowls and garnish with sliced green onions. Serve immediately while the soup is hot and the egg ribbons are at their best texture.