Egg Drop Soup

Egg Drop Soup

Recipe from: https://thewoksoflife.com/egg-drop-soup/#recipe

4 cups chicken stock

1/2 teaspoon sesame oil

3/4 teaspoon kosher salt

1/8 teaspoon granulated sugar

1/8 teaspoon ground white pepper

1/4 teaspoon MSG (increase amount to personal preference)

1/2 teaspoon turmeric (for color)

3 tablespoons cornstarch, mixed with 1/3 cup water

3 eggs, lightly beaten

For garnish:

crispy wontons

thinly sliced scallions

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric if using. Taste the soup and adjust the seasoning if desired.

Add the cornstarch and water slurry, stirring the soup continuously while drizzling in the slurry to prevent clumps. You can adjust the amount of cornstarch for a thicker or thinner soup depending on your preference.

Next, add the eggs. The speed at which you stir the soup when adding the egg also determines how large or small your swirled clusters of egg will be. Use a ladle to stir the soup in a circular motion, then slowly drizzle in the egg until you have added it all. Ladle the soup into bowls, top with crispy wontons and scallions before serving.