Egg Drop Soup

Ingredients

• 4 cups (32 ounces) Homemade Chicken Stock (from Magnolia Table, Volume 3)
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon turmeric
• 2 teaspoons chicken bouillon
• ⅛ teaspoon white pepper
• 2 tablespoons cornstarch
• 5 tablespoon water
• 2 eggs
• 1 teaspoon of sesame oil
• Chopped scallion, for garnish

Directions

1. In a medium saucepan on medium heat combine the chicken stock, soy sauce, garlic powder, turmeric, chicken bouillon, and white pepper and bring to a simmer.
2. In a separate small bowl, combine the cornstarch and 4 tablespoons of water to create a slurry and add to the broth. Simmer for 2 minutes, decrease the temperature down to low.
3. In a separate small bowl, whisk together the eggs and 1 tablespoon of water.
4. Slowly pour the eggs into the broth ensuring not to stir too much or too quickly so that the egg creates ribbons and does not become cloudy.
5. Drizzle the sesame oil on top and garnish with scallion.
6. Store in an airtight container for up to 4 days in the refrigerator.