Egg Drop Soup

2 cups chicken stock
1 tablespoon cornstarch
pinch of ground ginger
1/4 teaspoon garlic powder, or to taste
1 large eggs
1 egg whites
1/2 teaspoon toasted sesame oil
3 green onions, sliced thin
1/2 teaspoon salt, or to taste
black pepper, to taste
yellow food coloring or pinch of turmeric

  • Whisk chicken stock, cornstarch, ginger, and garlic powder in a medium sauce pan. High heat until boiling
  • Whisk eggs and egg whites
  • Once boiling, remove from heat. Use a fork or whisk to stir the broth in a circular motion while slowly pouring the eggs into the soup
  • Stir in sesame oil, green onions
  • Season with salt and pepper
  • Garnish with green onions

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