Egg Drop Soup

Prep Time   Cook Time       Total Time
5 mins        10 mins             15 mins
Serves 4 (large bowls)

Ingredients
Instructions

INGREDIENTS:
4 cups chicken broth
3 green onions
, chopped, white and green parts separated
1 slice ginger
1/4 teaspoon white pepper powder
1/4 teaspoon fine sea salt
(or to taste)
4 teaspoons cornstarch
1/8 teaspoon turmeric powder, for the yellow color
(Optional)
4 large eggs,beaten
2 teaspoons sesame oil

DIRECTIONS:
1. Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.

2. Combine cornstarch and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved. Swirl into the soup and mix well with a spatula.

3. To add eggs, hold a fork (or two chopsticks slightly apart) across the top of a small bowl, drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg to the desired sized pieces.

4. Drizzle sesame oil