- 4 Cups chicken broth
- 1/2 Teaspoon sesame oil
- 1 Teaspoon salt
- 1/4 Teaspoon sugar
- 1/2 Teaspoon turmeric
- 3 Tablespoons Cornstarch
- 3 Tablespoons cold water
- 3 eggs, lightly beaten
- Chopped scallions, to garnish
Step 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.
Step 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.
Step 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.
Step 4: Serve immediately and garnish with chopped scallions.