Egg Drop Soup
This traditional Chinese soup is made by swirling beaten eggs into a hot broth, creating silky ribbons of cooked egg throughout the warm soup. It’s simple, comforting, and perfect for a chilly fall evening.
Ingredients
- 3 Vital Farms Eggs
- 4 cups chicken or vegetable broth
- 1/2 teaspoon white pepper
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sesame oil
- salt, to taste
- 2 green onions, thinly sliced, white and green parts separated
- 1 tablespoon cornstarch mixed with 2 tablespoons water, for slightly thicker broth
Instructions
- In a medium pot over medium heat add the broth, pepper, turmeric, ginger, sesame oil, salt, and the white parts of the green onion. Stir and bring to a gentle simmer.
- Slowly pour the cornstarch slurry in while stirring the broth until thickened. Turn heat down to medium-low.
- In a bowl with a spout, whisk the eggs until smooth. Slowly add the eggs into the broth in a thin stream. Stir gently in one direction with a chopstick to create delicate ribbons. This process should take 20 – 30 seconds to pour in all the eggs.
- Transfer to a soup bowl and garnish with the green parts of the green onion. Enjoy!
