4cupschicken brothfrom 4 teaspoons of chicken bouillon mixed with 4 cups of boiling water or chicken broth
3eggslarge
1tablespoonwater
1/4teaspoonkosher salt
1/8teaspoonwhite pepper
1/8teaspoonturmeric
2-3scallionsends trimmed, then sliced into rounds, white and green parts separated
1/2teaspoonsesame oil
Cornstarch Slurry
2tablespoonscornstarch
3tablespoonscold water
Garnish
Cilantro and chives as garnishoptional
Instructions
Place the eggs in a measuring cup with a spout. Add one tablespoon water to the eggs and whisk to combine. Set aside.
Combine the chicken bouillon with the water. Add the chicken broth to a medium-sized pot and season with white pepper, turmeric powder, kosher salt and the white parts of the scallions. Bring broth to a simmer over medium high heat.
While broth is heating, make the cornstarch slurry by combining the cornstarch and cold water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry into the pot while simultaneously stirring the broth. Stir until the soup thickens 1-2 minutes.
Once soup thickens slightly, it’s time to add the egg to the broth. Reduce the heat to medium-low. Then, very slowly stir the broth in a circular motion, and simultaneously slowly drizzle the beaten eggs in a thin stream into the pot. The slower you pour the eggs, the thinner the egg ribbons will be. DON’T pour the eggs in all at once, take your time.
Turn off the heat and mix in sesame oil. Taste and adjust seasoning as needed. Garnish with reserved green scallion rounds. You can also add cilantro and/or chives, optional. Enjoy!
Notes
Thinly sliced mushrooms, pea pods, asparagus pieces, etc., would all be delicious if added.It's easy to double or even triple this recipe.If using bouillon, make sure it's gluten free. Better Than Bouillan doesn't hurt my stomach, but it doesn't explicitly say gluten free on the label.