Recipe Index

Ingredients

• 8 cups chicken stock
• 4 eggs
• 2 tbsp water
• Cornstarch Slurry:
• 2 tbsp cornstarch
• 1/4 cup water
• Seasonings & Garnish:
• 1 tsp kosher salt
• 1 tsp white pepepr
• 1/2 tsp MSG
• 2 scallions, for garnish
• 1 tsp sesame oil, optional
• 1/4 tsp yellow food coloring, or tumeric (optional, for color)

Method

1. Beat the eggs in a bowl with the 2 tablespoons of water until well mixed.
2. Bring the chicken stock to a boil in a pot, covered, then uncover and lower the heat.
3. Stir the cornstarch slurry again, pour it into the broth and cook until slightly thickened, then turn off the heat and let the broth cool to 180–190°F.
4. Pour the eggs in slowly while stirring the soup in one direction with a ladle, so the egg sets into ribbons.
5. Season with the salt, white pepper and MSG, and stir in the turmeric or yellow food coloring if you want the deeper yellow color.
6. Ladle the soup into bowls, finish each with sesame oil and the scallions, and serve hot.

Prep: 5 min · Cook: 5 min · Total: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data