I’m a bit under the weather and thought egg drop soup would settle my stomach so making some today with the chicken broth I made last night. I’m just going to goose it up a bit. Maybe the turmeric will bring me back to good health. It also gives it that nice yellow color. I consider this comfort food. I love this soup as plain as it is.
4 cups chicken broth
1/8 teaspoon ground ginger
¼ teaspoon turmeric powder
¼ teaspoon garlic powder
¼ teaspoon Kosher salt
1 ½ tablespoons cornstarch
Pinch of white pepper (Optional)
1 egg yolk
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, turmeric, garlic powder and ginger into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Add to the boiling broth and stir until thick.
In a small bowl, whisk the eggs and egg yolk together using a fork. Take broth off of heat. Add eggs slowly, stirring soup slowly but constantly with wooden spoon. A pinch of white pepper. It adds depth of flavor. Egg should cook immediately. You may wish to use more eggs.
You may serve with crisp noodles. I like mine plain.
Hope you have a great day, be happy and may God bless you and yours.