Anti Inflammatory Egg Drop Soup with Scallions
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Learn more →Ingredients
4 servings
- 4 cups low-sodium chicken broth
- 1 tsp fresh ginger, finely grated
- ½ tsp toasted sesame oil
- ½ tsp soy sauce
- ¼ tsp ground white pepper
- ½ tsp turmeric
- 3 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 3 tbsp cold water
- 4 large eggs
- ¼ tsp salt, or to taste
- 3 scallions, thinly sliced
Instructions
- 1
Combine the chicken broth, grated ginger, sesame oil, soy sauce, white pepper, and turmeric in a medium saucepan. Bring to a steady simmer over medium-high heat, stirring once or twice, until the broth is fragrant and just beginning to bubble at the edges, about 5 minutes.
- 2
Whisk the cornstarch and cold water together in a small bowl until completely smooth. Pour the slurry into the simmering broth while stirring constantly, then continue to stir until the broth thickens slightly and turns glossy, about 1 minute. Reduce the heat to medium-low to maintain a gentle simmer.
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