Egg Drop Soup

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 10 minutes

Ingrédients

4 large eggs

4 cups chicken broth

1 tsp salt

1 tsp white pepper

1/2 tsp turmeric, for color (optional)

cornstarch slurry (mix 2 tbsp cornstarch with 3 tbsp water)

1 green onion, chopped (for garnish)

sesame oil (optional)

Instructions

In a small pot, add chicken broth and bring it to a simmer. Then add salt, white pepper, and turmeric (for color). Slowly add your cornstarch slurry while stirring the soup continuously. Let the broth simmer for a few minutes to allow it to thicken to your preferred consistency.

In a bowl, add 3 eggs and whisk them lightly.

Turn the heat down to low to ensure the broth is gently simmering but not boiling

. Slowly drizzle the eggs into the broth, while stirring the soup in a circular motion with a spoon. Continue stirring until you have added all the eggs. Taste and adjust seasonings as needed.

Transfer the soup into a big bowl. Drizzle some sesame oil and garnish with chopped green onions. Serve hot and enjoy!