Simple Egg Drop Soup

• Gluten free

• Produce

  • 3/4 tsp Garlic powder
  • 1 tsp Ginger

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 8 cups Chicken broth

• Condiments

  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tsp Sesame oil

Found on aspicyperspective.com

Ingredients

• 8 cups chicken broth
• 1/4 cup cornstarch (1/4 cup arrow root powder for paleo)
• 1 1/2 tablespoon soy sauce (coconut aminos for paleo)
• 2 teaspoons sesame oil
• 1 teaspoon grated ginger
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 6 large eggs

Directions

• Add the chicken broth, cornstarch, soy sauce, sesame oil, grated ginger, garlic powder, and turmeric in a large sauce pot. Whisk well. Then turn the heat on high and bring to a boil. In a small bowl, whisk the eggs well. Then stir the soup base to get it swirling and slowly pour the eggs into the soup. The eggs swirling into the soup will create ribbons of egg. Turn off the heat. Taste the soup and add salt and pepper to taste. Serve as-is, or garnish with chopped green onions, and crunchy chinese noodles.