Drop Egg Soup

This recipe is protein packed with eggs and nourishing for your gut and soul with a rich, homemade chicken stock. It's easy, quick and delicious.

Ingredients

• 1L or 4 cups chicken stock, a richly flavoured one is ideal
• 1/2 teaspoon sesame oil 
• 3/4 teaspoon salt 
• 1/8 teaspoon sugar 
• 1/8 teaspoon white pepper 
• 1/2 teaspoon turmeric
• a cornstarch slurry: 3 tablespoons cornstarch combined with 1/3 cup water
• 3 eggs (combined)
• 1 scallion (chopped) 

Method

1. Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric. This will give the soup that rich restaurant-style yellow colour, but it is optional. Taste the soup, and adjust the seasoning if needed. 

2. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

3.  The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

4.  Ladle the soup into bowls, top with scallions, and serve!