Recipe: Easy Egg Drop Soup

 Easy Egg Drop Soup

Ingredients

4 Cups Unsalted Chicken Broth
3 Scallions/Green Onions
4 Eggs
2 tbs Corn Starch
2 tbs Cold Water
1/8 tsp Sesame Oil
1/8 tsp White Pepper
1/8 tsp Turmeric (Optional for color)
Salt 

Directions

1) Thinly chop your green onions and separate the white part from the darker green part. Set aside.

2) Crack your eggs into a small bowl and whisk with a little water to slightly thin them out (Think 1 tbs of water per egg). Set aside.

3) Add your broth to a pot and bring to a boil. 

4) Once the broth is boiling, add in the white parts of your green onions and stir.

5) Add in about 1/8 tsp or so of white pepper, turmeric, and salt to taste. (Add more or less of your spices to taste! Turmeric is used mainly as a natural color enhancer but does have anti-inflammatory properties).

6) In a small bowl, make a slurry of equal parts corn starch and water, and it to the broth and stir. You don't want your broth to be too thick so add the slurry little by little. Always start out with one tbsp and if you prefer a thicker broth, add in another. Bring the broth back to a boil. 

7) Add in your sesame oil to taste. (I used about 1/8 of a tsp because sesame oil is strong and you don't want it to overpower the soup, but if you want a more nutty flavor feel free to increase in small amounts).

8) Turn the heat down to the lowest setting or off so that the soup is barely simmering. SLOWLY drizzle in your eggs while occasionally stirring to make thin, silky ribbons. Slowly stir only 5 times as you do not want to break up the ribbons and have gloopy egg soup. (I used chopsticks to stir as they are smaller and won't damage to the egg ribbons like a larger spoon would).

9) Once your eggs are poured and set, serve your soup in bowls and top with the dark green parts of the scallions. You can also add a drizzle of chili oil if you like some extra heat. 

Enjoy!!!

Love, 
Alexis