Egg Drop Soup

Ingredients

• 4 cups chicken stock (organic or homemade preferred)
• 1/2 tsp sesame oil
• 3/4 tsp salt
• 1/8 tsp sugar
• 1/8 tsp white pepper
• 1/2 tsp turmeric (or 5 drops yellow food coloring, optional)
• 3 tbsp cornstarch mixed with 1/3 cup water
• 3 eggs, lightly beaten
• 1 scallion, chopped
• 1/4 tsp MSG (optional, adjust to taste)

Instructions

1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add the turmeric or yellow food coloring if using for a rich restaurant-style yellow color. Taste and adjust seasoning if needed.
2. Add the cornstarch and water mixture. Make sure it is well mixed, as cornstarch settles quickly. Stir the soup continuously as you drizzle in the slurry to avoid clumps. Use more or less starch depending on your preferred thickness. You can add the starch in small batches, let the soup simmer for a couple of minutes, then check the consistency.
3. Stir the soup in a circular motion with a ladle and slowly drizzle in the lightly beaten egg. The speed at which you stir determines whether you get large or small egg swirls.
4. Ladle the soup into bowls, top with chopped scallions, and serve.