Egg Drop Soup

INGREDIENTS

• 3 eggs
• 2 tablespoons of water
• Cornstarch slurry ( 3 tbsp cornstarch mixed with 1/3 cup water until smooth)
• 1/4 cup diced carrots into small cubes
• 3 green onions Green onions, tops sliced into thin strips and the rest chopped
• 4 cups of chicken broth (homemade or store-bought)
• 1/8 tsp Salt, to taste
• 1/4 tsp White pepper, to taste
• 1/2 tsp turmeric
• 1/8 tsp sugar
• 1 tsp Sesame seed oil

INSTRUCTIONS

• Begin by cracking open three eggs into a bowl. Add two tablespoons of water and whisk until smooth.
• In a separate bowl, prepare a cornstarch slurry by mixing cornstarch with a little water until smooth.
• Dice some carrots into small cubes.
• For the green onions, slice the tops into slender strips and place them in ice water to curl. Chop the remaining parts for the soup.
• In a pot, bring four cups of chicken broth to a boil. Season with salt, white pepper, sugar, and a dash of turmeric.
• Add the diced carrots to the broth and let cook for about 3- 4 mins.
• While stirring the broth, gradually add in the cornstarch slurry to avoid clumping.
• Slowly pour the whisked eggs into the hot broth to create soft, delicate ribbons of egg.
• Finish with a drizzle of sesame seed oil and the chopped green onions.
• Serve hot, garnished with the curled green onion strips.

Enjoy this quick, delicious, and comforting Egg Drop Soup that’s sure to warm your heart and fill your stomach!