Egg Drop Soup

Ingredients

• low-sodium chicken stock5 cups
• fresh ginger1/2 inch, smashed
• soy sauce1 tbsp
• toasted sesame oil1 tsp
• white pepper1/4 tsp
• cornstarch1 1/2 tbsp, mixed with 3 tbsp water
• large eggs3, beaten
• scallions2, thinly sliced
• ground turmeric (for color)pinch (optional)

Steps

1. 1

   Simmer stock and ginger.

   Bring stock and ginger to a gentle simmer in a saucepan. Fish out the ginger after 5 minutes.

2. 2

   Add seasonings to soup.

   Stir in soy sauce, white pepper, and turmeric (if using).

3. 3

   Thicken soup with slurry.

   Whisk the cornstarch slurry, then drizzle into the soup while stirring until it just thickens — you want body, not gloop.

4. 4

   Drop heat and drizzle eggs.

   Drop the heat so the soup barely simmers. Slowly drizzle the beaten eggs through the tines of a fork, stirring once gently to form long ribbons.

5. 5

   Add sesame oil and scallions.

   Off heat, swirl in sesame oil and top with scallions.