Egg Drop Soup 2/8/23

32 oz. chicken stock 1/2 tsp. sesame oil 1/2 tsp. salt 1/2 tsp. ground turmeric 1/8 tsp. sugar splash of soy sauce pinch of ground ginger 3 T. corn starch 1/3 C. water 3 eggs, lightly beaten chopped green onions for serving

In a medium size pot bring the chicken stock up to a simmer. Stir in the sesame oil, salt, turmeric, sugar, soy sauce and ginger. Whisk together the cornstarch and water. While stirring, drizzle in the slurry. Allow the soup to simmer for 2-3 minutes as it will thicken up. Taste for seasoning of additional salt. When adding the lightly beaten eggs to the soup keep in mind that the slower you stir the soup when adding the eggs, the larger the bites of eggs will be, the faster you stir the smaller. I used a ladle to stir the soup in a circular motion and slowly drizzle in the egg. Allow to simmer for 1 minute before serving.