Egg drop soup

Serves 2
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Directions

  1. 1Add the chicken stock to the rice cooker pot and hit cook.
  2. 2Combine corn starch, water, and turmeric powder in a small bowl to create a slurry.
  3. 3Add the cornstarch mixture to the chicken stock once it boils.
  4. 4Beat the eggs in a separate bowl.
  5. 5Drizzle the beaten eggs slowly into the soup once it returns to a boil while stirring constantly to form ribbons.
  6. 6Season with soy sauce, salt, msg, and white pepper.
  7. 7Top with green onions and adjust seasoning to taste.

Ingredients

  • 2 cup chicken stock
  • 2 egg
  • 1 tbsp corn starch
  • 2 tbsp water
  • 1/2 tsp soy sauce
  • 1/8 to 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/8 tsp msg (optional)
  • green onion
  • turmeric powder (optional)

Equipment

rice cookerbowl
Egg drop soup | Clip Recipe