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In a large pot, combine the chicken broth, salt, black pepper, chicken bouillon powder, and turmeric powder. If using, add the grated fresh ginger.

Stir all the ingredients together and bring the mixture to a gentle simmer over medium-high heat.

While the soup is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.

Once the soup is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring the soup. Continue stirring until the soup thickens slightly, about 1-2 minutes.

In a separate bowl, crack the large eggs and whisk them thoroughly until well-beaten and no streaks of yolk or white remain.

Bring the thickened soup back to a rolling boil. This is crucial for the egg drops to form properly.

Slowly pour the whisked eggs into the boiling soup in a thin stream while continuously stirring the soup in one direction with a ladle or fork. This technique will create delicate, wispy 'egg drops'.

Remove the soup from the heat. Stir in the chopped green onions and drizzle with sesame oil just before serving.


In a large pot, combine the chicken broth, salt, black pepper, chicken bouillon powder, and turmeric powder. If using, add the grated fresh ginger.

Stir all the ingredients together and bring the mixture to a gentle simmer over medium-high heat.

While the soup is simmering, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Set aside.

Once the soup is simmering, slowly pour the cornstarch slurry into the pot while continuously stirring the soup. Continue stirring until the soup thickens slightly, about 1-2 minutes.

In a separate bowl, crack the large eggs and whisk them thoroughly until well-beaten and no streaks of yolk or white remain.

Bring the thickened soup back to a rolling boil. This is crucial for the egg drops to form properly.

Slowly pour the whisked eggs into the boiling soup in a thin stream while continuously stirring the soup in one direction with a ladle or fork. This technique will create delicate, wispy 'egg drops'.

Remove the soup from the heat. Stir in the chopped green onions and drizzle with sesame oil just before serving.
