Egg Drop Soup
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Ingredients
- 3 cups chicken broth
- 2 green onions
- 1 coin ginger, about 1/4" thick
- 1/2 cup corn You can use frozen or canned
- 2 tsp Better than Bouillon chicken base or 1 tsp chicken bouillon powder
- 1 tsp sugar
- 1 pinch turmeric
- 1/8 tsp white pepper
- 1/2 tsp salt
- 1 tsp sesame oil
For the cornstarch slurry
- 1 tbsp corn starch
- 3 tbsp water
Instructions
- Add chicken broth into a pot. Pound the white part of a green onion stalk and add it to the pot along with the ginger coin.
- Bring the broth to a boil and reduce to a simmer. Cover the pot with a lid and allow to simmer for 5 minutes, then use tongs to remove the green onion stalk and ginger coin.
- Add chicken bouillon base or powder, white pepper, sugar, salt, and turmeric and mix until the seasonings have fully dissolved. Add the corn and allow to simmer for 2 minutes.
- In a small bowl, whisk the eggs and add a tablespoon of water. Slowly drizzle in the eggs and use a wooden spoon to stir with your other hand. Gently mix with a wooden spoon until the egg ribbons form then take the pot off the heat so the eggs do not overcook.
- Thinly slice just the green parts of the other green onion and add to the pot.
- Pour the soup into individual bowls and serve immediately.