A classic Asian comfort food, this Egg Drop Soup recipe features a savory chicken broth base with aromatic ginger and garlic, thickened with a cornstarch slurry, and finished with delicate ribbons of beaten egg and a touch of sesame oil.
1. In a pot, add chicken stock, scallions, ginger, and garlic. Let simmer for 30 minutes on medium low heat.
2. Remove the aromatics and season with salt, msg, white pepper, sugar, and turmeric.
3. In a bowl, combine cornstarch and water to make a slurry. Bring the soup to a simmer on medium heat and pour that into the soup until it is slightly thickened.
4. Beat eggs until fully incorporated and slowly pour that into the soup in a circular motion. Mix the soup also in a circular motion to create those thin ribbons of egg.
5. Add sesame oil, serve and enjoy. I like garnishing the soup with a sprinkle of white pepper and the green portion of the scallion.
