15 Min Chinese Egg Drop Soup 😍

15 Min Chinese Egg Drop Soup 😍 Skip the takeout, because this classic Chinese soup is so quick and easy to make. And watch until the end where I’ll show you how to get those iconic long and whispy egg ribbons that are SO good! 📝 INGREDIENTS — Yields 4 servings * 3 eggs * 1 tablespoon water * 4 cups chicken stock * ¼ teaspoon salt * ⅛ teaspoon white pepper more to taste * ¼ teaspoon chicken bouillon powder * ⅛ turmeric powder (optional) for color * 2 stalks green onions sliced whites and green parts divided * ½ teaspoon sesame oil Cornstarch Slurry * 2 tablespoon cornstarch * 3 tablespoon water 👩🏻‍🍳 INSTRUCTIONS 1. Beat the eggs. In a small measuring cup with a spout, mix the eggs with 1 tablespoon of water until combined. Set aside.
 2. Heat the stock. In a small pot, add the chicken stock, white pepper, chicken bouillon powder, turmeric powder if using and the white parts of the green onion and bring to a simmer over medium high heat.
 3. Make and add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens, you may need to add more for your desired consistency.
 4. Add the egg ribbons. Turn the heat to medium-low heat. Very slowly stir the broth in a circular motion, and simultaneously slowly drizzle the eggs in a thin stream it should take about 20-30 seconds to pour in all of the eggs. The slower you pour the thinner the eggs will be. Do not pour in all the eggs at once.
 5. Serve. Turn off the heat, mix in the sesame oil. Taste and adjust as needed. Garnish with chopped green onion. Enjoy! . . . .

Good

% Daily Values based on a 2,000 calorie diet