Egg Drop Soup
This classic Chinese soup is warm and comforting with a velvety texture.
Ingredients
- 4 cups Chicken stock; preferably homemade
- 1/2 tsp. Sesame oil
- 3/4 tsp. Salt
- 1/8 tsp. Sugar
- 1/8 tsp. White pepper
- 1/2 tsp. Turmeric Or 5 drops yellow food coloring.
- 3 Tbsp. Cornstarch; mixed with 1/3 cup cold water
- 3 Eggs, lightly beaten
- 1 Scallion; chopped for garnish
Instructions
- Bring the chicken stock to a simmer in a medium soup pot. Stir in sesame oil, salt, sugar, white pepper. Add the turmeric (or food coloring). Taste the soup and adjust seasoning if necessary.
- Next, make the cornstarch slurry by mixing 3 Tbsp. cornstarch with 1/3 cup cold water. Stir until a smooth paste is formed. Stir the soup constantly as you drizzle the cornstarch mixture into the soup.
- Lightly beat 3 eggs. If you want larger "egg flowers", using a ladle, slowly stir the eggs into the soup. The faster you stir, the more the beaten eggs get integrated.
- Ladle soup into bowls, top with sliced scallions and serve.