Chinese Egg Drop Soup

• Produce

  • 1 slice Ginger
  • 3 Green onions

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 4 tsp Cornstarch
  • 1/4 tsp Sea salt, fine
  • 1/4 tsp White pepper, powder

• Oils & Vinegars

  • 2 tsp Sesame oil

• Other

  • (Optional 1/8 teaspoon turmeric powder, for the yellow color

Found on omnivorescookbook.com

Ingredients

• 4 cups chicken broth
• 3 green onions, chopped, white and green parts separated
• 1 slice ginger
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon fine sea salt, or to taste
• 4 teaspoons cornstarch
• (Optional) 1/8 teaspoon turmeric powder, for the yellow color
• 4 large eggs, beaten
• 2 teaspoons sesame oil

Directions

• Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
• Combine cornstarch and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula.
• To add eggs, hold a fork (or two chopsticks slightly apart) across the top of a small bowl, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.
• Drizzle sesame oil and sprinkle with the green part of the green onion.
• Serve warm.