Easy Egg Drop Soup

• 4 cup chicken broth
• 1/2 teaspoon sesame oil
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon turmeric
• 3 tablespoon cornstarch [usda:20027]
• 3 tablespoon cold water
• 3 eggs, lightly beaten
• chopped scallions, to garnish

1. In a pot, bring 4 cups chicken broth to a simmer. Add 1/2 teaspoon sesame oil, 1 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon turmeric. Taste and adjust seasoning if needed.
2. In a small bowl, mix 3 tablespoons cornstarch with 3 tablespoons cold water. Slowly drizzle the cornstarch slurry into the soup. Continue to stir as you drizzle.
3. Slowly swirl 3 beaten eggs into the soup. Continue to stir the soup with a ladle. The speed at which you stir will determine the thickness of the egg bits.
4. Serve immediately and garnish with chopped scallions.