Egg Drop Soup

1m
Serves 1
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Directions

  1. 1In a measuring cup, mix three eggs with a tablespoon of water.
  2. 2Add a little bit of flour to the egg mixture and whisk it.
  3. 3Add some water to thin out the mixture.
  4. 4In a sauce pan, add 32oz (4 cups) of chicken broth, soy sauce, garlic powder, turmeric, chicken bouillon powder, and white pepper.
  5. 5Bring the broth to a boil.
  6. 6Stir in the cornstarch slurry (3 Tbsp cornstarch mixed with 4 Tbsp water) until slightly thickened.
  7. 7Turn the heat down and make sure your broth isn't bubbling.
  8. 8Slowly pour the egg mixture into the broth, stirring constantly to create egg ribbons.
  9. 9Turn off the heat and add sesame oil.
  10. 10Garnish with green onions and serve.

Ingredients

  • 32 oz Chicken broth
  • 3 Eggs
  • 1 Tbsp Water
  • 1 Tbsp Flour
  • 1 Tbsp Soy sauce
  • 0.5 tsp Garlic powder
  • 0.5 tsp Turmeric
  • 0.5 tsp Chicken bouillon powder
  • 1 tsp White pepper
  • 3 Tbsp Cornstarch
  • 4 Tbsp Water
  • 1 tsp Sesame oil
  • 1 handful Green onion

Equipment

Measuring cupWhiskSauce panLadle