Egg Drop Soup

Ingredients

• 4 cups Chicken broth
• 3 large Eggs
• 2 tablespoons Cornstarch
• 0.25 teaspoon Ground ginger
• 1 teaspoon Soy sauce
• 0.5 teaspoon Sesame oil
• 2 stalks Green onions, sliced(optional)
• 1 pinch White pepper(optional)
• 1 pinch Turmeric(optional)

Instructions

1. 1

   In a small bowl, whisk the cornstarch with 1/4 cup of the chicken broth until smooth to create a slurry.

2. 2

   Pour the remaining chicken broth into a pot. Add the ginger, soy sauce, and turmeric (for color). Bring to a gentle boil.

3. 3

   Stir in the cornstarch slurry and let the soup simmer for 1-2 minutes until slightly thickened.

4. 4

   In a separate bowl, lightly beat the eggs.

5. 5

   Reduce heat to low. Use a spoon to stir the broth in a circular motion to create a slow whirlpool.

6. 6

   Slowly drizzle the beaten eggs into the broth while continuing to stir gently to create thin ribbons.

7. 7

   Remove from heat immediately. Stir in the sesame oil and white pepper.

8. 8

   Garnish with sliced green onions and serve hot.