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