Egg drop soup

재료

4 cups chicken stock (about 1 liter, organic or homemade preferred!)

1/2 teaspoon sesame oil

3/4 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon white pepper

1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…")

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

3 eggs (lightly beaten)

1 scallion (chopped)

방향

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed.

Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.