Egg Drop Soup

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  In a pot, add broth and seasonings.
  • 4 cup chicken broth (960 g)
  • 1/4 tsp salt (1.50 g)
  • 1/2 tsp chicken bouillon (2 g)
  • 1/4 tsp garlic powder (1 g)
  • 1/4 tsp ground ginger (1 g)
  • 1/8 tsp white pepper (0.50 g)
  • 1/4 tsp turmeric (1 g)
    (optional)
• Step 2
  Make a slurry with cornstarch and water and pour the slurry into the broth to thicken it.
  • 2 tbsp cornstarch (16 g)
  • 3 tbsp water (45 g)
• Step 3
  Stir in a circle to create a tornado.
• Step 4
  Pour in eggs and stir slowly in a circle.
  • 3 eggs, whisked (150 g)
• Step 5
  Top with sesame oil and green onions.
  • 1/2 tbsp sesame oil (7 g)
    (optional)
  • 1 stalk green onion (15 g)
    (optional)

Per serving