Egg Drop Soup

• servings: 6 Bowls
• active time: 10 Minutes
• total time: 15-20 Minutes

Ingredients

4 cups chicken stock

1/2 teaspoon sesame oil

3/4 teaspoon salt (Less if chicken stock is salted)

1/8 teaspoon sugar

1/8 teaspoon white pepper

1/2 teaspoon turmeric (Optional)

3 tablespoons cornstarch (mixed with 1/3 cup water)

3 eggs (lightly beaten)

1 scallion (chopped)

1/4 teaspoon MSG (Optional)

Directions

Simmer chicken stock

Gather other ingredients, I put the spices in a bowl and just dump in. I keep the oil in a measuring spoon. Prep the cornstarch slurry. Lightly beat the eggs in a bowl.

Stir in sesame oil and seasonings. Cooks for a few minutes and taste test.

Stir in the cornstarch slurry. Make sure it is well mixed before pouring in and don’t stop stirring the soup until it looks very well mixed

Slowly pour in the eggs and stir constantly.

Add scallion.