Ingredients:
6 cups chicken stock
3 large eggs, beaten until smooth
1 teaspoon salt (adjust to taste)
1 teaspoon chicken bouillon powder
1 teaspoon white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 scallions, chopped (white and green parts separated)
1 teaspoon sesame oil (optional)
Optional: turmeric for added color
Optional: diced cooked chicken, shrimp, tofu, or imitation crab for extra protein
Instructions:
1. In a large pot, add chicken stock and the white parts of the chopped scallions. Cover and bring to a boil over medium-high heat.
2. Stir in the cornstarch slurry and simmer until slightly thickened, about 1 to 2 minutes.
3. While stirring the soup gently in one direction with a ladle, slowly drizzle in the beaten eggs. This will create beautiful egg ribbons or “egg flowers” throughout the broth.
4. Season with salt, white pepper, and chicken bouillon powder. For a golden hue, stir in a pinch of turmeric if desired.
5. Finish with a drizzle of sesame oil for richness.
6. Ladle into bowls and garnish with the green scallion tops. Serve warm.
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