Egg Drop Soup Recipe

Pour ¼ cup of the chicken broth into a measuring cup. Stir in the cornstarch until smooth to create a slurry.

Pour the remaining 3 ¾ cups of chicken broth into a saucepan and bring to a simmer over medium heat. Add the ground ginger, tamari soy sauce, toasted sesame oil, kosher salt, and ground white pepper. If using, add the ground turmeric. Stir to combine. While continuously stirring, slowly pour in the cornstarch slurry. Simmer and stir for another minute until the broth slightly thickens.

Reduce heat to low and stir the soup in a circular motion. While stirring, very slowly pour the beaten eggs in a thin stream to form delicate egg ribbons. Let the eggs sit undisturbed for 30 seconds to fully set before gently stirring again.

Ladle the soup into bowls and garnish with sliced green onions. Serve immediately for best flavor and texture.