Cooking time: 10 min

Serving: 4

Ingredients:

Rice

●     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 (Footnote 1)

●     2 teaspoons sesame oil

Instructions:

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, white pepper, turmeric, sea salt, 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, and 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 into the desired-sized pieces.
4. Drizzle sesame oil and sprinkle with the green part of the green onion.
5. Serve warm.

Posted by Coba Grills and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chinese-egg-drop-soup/