Egg Drop Soup

Egg Drop Soup Dish Guide

Serves 4

Five in 25

Five Ingredients

4 cups chicken stock

3 T corn starch

1 t toasted sesame oil

½ t ground turmeric

3 eggs, beaten

Bring the chicken stock to a simmer over medium high heat. Mix the corn starch with an equal part water and mix thoroughly. Stream the corn starch slurry into the simmering stock. Add in the sesame oil and turmeric. Slowly stream in the beaten eggs while stirring the stock. Once the eggs are incorporated, taste for seasoning and add salt and pepper as desired. Serve immediately garnished with fresh scallions if desired.