How to Make Egg Drop Soup

• total time: 3 minutes

Ingredients

Chicken broth (4 cups)

Sesame oil (1/2tsp)

Salt (1/2tsp, or to taste)

White pepper (1/2tsp)

Ginger (1/2tsp, grated)

Soy sauce (1tbsp)

Sugar (1/4tsp)

Turmeric (1/2tsp)

Corn starch (3tbsp, mixed with 1/3 cup water)

Eggs (2-4, large)

Directions

Bring the chicken broth to a boil. Add the sesame oil, salt, white pepper, ginger, soy sauce, sugar, and turmeric. Stir until fully combined and taste and adjust seasoning if/as needed.

Slowly add in the corn starch slurry while stirring vigorously (if you’re not stirring fast enough, the slurry will clump).

Reduce the heat to medium-low and simmer for a few minutes until the soup thickens.

Lightly beat the eggs in a bowl and slowly stir the eggs into the soup.

Top with scallion and chili oil and enjoy!