15 Min Chinese Egg Drop Soup 💕

15 Min Chinese Egg Drop Soup 💕 Forget takeout, this Chinese soup is SO quick and easy to make at home! I’ll even show you the restaurant trick for making those iconic long and whispy egg ribbons ✨ 📝 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. In a small measuring cup with a spout, beat 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. 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, slowly add more until your desired consistency.
 4. Egg Ribbons time!✨ 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. Turn off the heat, mix in the sesame oil. Garnish with chopped green onion. Enjoy! . . . .                 

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small measuring cup with a spout, beat the eggs with 1 tablespoon of water until combined. Set aside.

Step 2

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.

Step 3

3. 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, slowly add more until your desired consistency.

Step 4

4. Egg Ribbons time!✨ 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.

Step 5

5. Turn off the heat, mix in the sesame oil. Garnish with chopped green onion. Enjoy!