Finally decided it was time to attempt egg drop soup! I love the silky texture mixed with the crunch of crispy wonton strips. This is a very quick and easy version that is equally as satisfying and is the perfect accompaniment to any meal.
EGG DROP SOUP
INGREDIENTS:
4 cups chicken broth
3 green onions , chopped, white and green parts separated
1 slice ginger
1/4 teaspoon white pepper powder
1/4 teaspoon salt
4 teaspoons cornstarch
1/8 teaspoon turmeric powder , for the yellow color (Optional)
4 large eggs , beaten
2 teaspoons sesame oil
INSTRUCTIONS:
Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.
Combine cornstarch, white pepper, turmeric, sea salt and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well.
Hold a fork (or two chopsticks slightly apart, or a strainer) across the top of the pot, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.
Drizzle sesame oil and sprinkle with the green part of the green onion.
Serve warm and enjoy!