Ingredients
Scale
- 8 cups chicken stock
- 4 eggs
- 2 tbsp water
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tsp salt
- 1 tsp white pepper
- 2 scallions, for garnish
- 1 tsp sesame oil, optional
- 1/4 tsp tumeric
Instructions
1. Crack eggs in a bowl, add 2 tbsp of water and mix well until beaten.
2. In a pot add the chicken broth. Cover and bring to a boil. Uncover and reduce heat to low.
3. Remix the cornstarch slurry and pour into the broth until slightly thickened.
4. Slowly pour in the eggs while using a ladle to stir the soup in one direction to create the ribbons of egg in the soup.
5. Season to taste with salt, white pepper, and msg. Add turmeric if desired for the additional yellow color.
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Finish with sesame oil and garnish with scallions. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: soup
- Method: easy
- Cuisine: Chinese