I love good egg drop soup. Sometimes at a restaurant it’s oily and has an unnatural yellow color. No thanks!
So, I found this recipe and modified it a bit – I highly recommend it. I *love* white pepper – therefore I used more than in the below recipe but that’s up to you 🙂
Ingredients
- 4 cups low salt chicken broth
- 1/4 - 1/2 tsp sesame oil (adds so much flavor)
- 1/2 tsp salt
- 1/8 tsp granulated sugar
- 1/8 tsp white pepper
- 1/2 tsp turmeric
- 3 Tbs cornstarch mixed with 1/2 cup water
- 3 eggs, lightly beaten
- 2 chopped green onions
Instructions
- Bring chicken stock to a low simmer in a medium-large soup pot. Stir in sesame oil, sugar, and white pepper. Add in the turmeric for that lovely color. Taste the soup - adjust the seasonings as needed.
- Blend the cornstarch with the water so there are no lumps. Stir soup continuously as you drizzle in the cornstarch water mix, if not it will drop to the bottom immediately or get clumpy - and no one wants that! If the soup isn't thick enough, make more of the cornstarch-water mixture, if you like it thinner, don't add the original portion. Let the soup gently simmer for a few minutes. Check consistency, make modifications if necessary.
- Lightly beat the eggs, if you over beat you won't get pretty white and yellow swirls in the soup. Stir gently as you pour in the eggs in a circular motion... Once all the eggs have been added, stop stirring and ladle into bowls. Top with the green onions and serve immediately!
As always – enjoy!