Sort ingredients
aljasleen
QR Code
Listen
Pdf
Beat the eggs. In a small measuring cup with a spout, mix the eggs with 1 tablespoon of water until combined. Set aside.
Heat the stock. In a small pot, add the chicken stock, white pepper, chicken bouillon powder, turmeric powder if using and the white parts of the green onion and bring to a simmer over medium high heat.
Make and add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. Once the soup reaches a simmer, lower the heat to medium and slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens, you may need to add more for your desired consistency.
Add the egg ribbons. Turn the heat to medium-low heat. Very slowly stir the broth in a circular motion, and simultaneously slowly drizzle the eggs in a thin stream it should take about 20-30 seconds to pour in all of the eggs. The slower you pour the thinner the eggs will be. Do not pour in all the eggs at once.
Serve. Turn off the heat, mix in the sesame oil. Taste and adjust as needed. Garnish with chopped green onion. Enjoy!