Easy Egg Drop Soup
Servings 4
Equipment
- Large saucepan
- Wooden Spoon or Chopsticks
Ingredients
Soup:
- 4 cups chicken broth, divided
- ½-1 tsp toasted sesame oil, to taste
- ¼ tsp turmeric, optional
- Sea salt and white pepper, to taste
- Pinch of sugar
- 2-3 tbsp cornstarch, depending on how thick you want it
- 3 small eggs (or 2 large), lightly beaten
For Serving:
- Green onion, chopped
- Soy sauce
- Sriracha
Instructions
- Bring the chicken broth to a simmer in a large saucepan over medium-high heat. Stir in the toasted sesame oil, turmeric, salt, white pepper, and sugar.
- Once the broth reaches a simmer, combine the cornstarch with ¼ cup of cold water until very well combined. Stir the soup continuously as you drizzle in the slurry until the soup thickens to your liking.
- Use a wooden spoon or two chopsticks to stir the broth in a circular motion, creating a whirlpool. Then very slowly pour the lightly beaten eggs in a very thin stream into the soup, as you continue gently stirring, to create egg ribbons.
- Taste and season with additional sea salt or white pepper if needed.
- Ladle into bowls and serve topped with green onions, soy sauce, and sriracha on the side. Enjoy.