Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 large eggs
  • 4 cups low-sodium chicken broth ((highest quality))
  • 3 whole scallions ((ends trimmed and discarded, diced, reserving some for garnish))
  • 3 ounces cremini mushrooms ((chopped))
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon white pepper
  • 1 drop yellow food coloring ((optional))

Instruction

  • In a small bowl, create a slurry by whisking together the cornstarch and water until completely dissolved.
  • Place eggs in a small measuring cup with a spout and whisk until beaten.
  • In a medium pot, whisk together the chicken stock, scallions, mushrooms, soy sauce, sesame oil, salt, ground ginger, garlic powder, sugar, and white pepper. Warm over medium-high until simmering. Add in the yellow food coloring. Taste and adjust the seasoning, if necessary.
  • Give the cornstarch slurry a couple stirs to make sure it's well mixed, then slowly pour into the soup while constantly stirring to avoid clumps.
  • Bring the soup back up to a simmer, then remove from the heat.
  • Using a fork, stir the broth in a circular motion to create sort of a whirlpool. Slowly pour the beaten eggs into the soup while you continue to stir, in order to create long ribbons.
  • Ladle into bowls, top with a few scallions, and enjoy!