Egg Drop Soup

  • 8 cups chicken broth
  • 2 tsp turmeric
  • 4 tsp salt
  • 4 tsp pepper
  • 6 eggs
  • 1 cup canned corn
  • 8 oz shredded chicken
  • 1 tbsp sesame oil
  • 1 cup chopped green onion
  • Corn Starch Slurry:
    • 2 tbsp corn starch
    • 1 tbsp water
  1. Heat chicken broth over medium heat
  2. Add pepper, turmeric, and salt. Mix well and bring to a boil.
  3. Turn down the heat, then GENTLY whisk the broth while slowly pouring in the eggs
    • Eggs should ‘ribbon’ to give the egg drop soup texture
  4. Add corn, shredded chicken, sesame oil, and green onion
  5. Add slurry to thicken
  6. Finish with soy sauce and chili oil to taste (if desired)
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