Egg Drop Soup

Source: https://jasonfarmer.com/chinese-takeout-egg-drop-soup/

Basic Takeout Version

Ingredients

1. 1 liter water
2. Lee Kum Kee Chicken Bouillon Powder (red can) – 4 tsp. (20 grams) or Chicken Bouillon Powder or canned chicken broth/stock
3. 1/8 tsp white pepper (0.3 gram)
4. 1-1/2 tsp kosher salt (4.2 grams)
5. 1/4 tsp tsp (1 gram)
6. 1 tsp MSG (2 grams)
7. 2-3 drops toasted sesame oil
8. 2 tbsp cornstarch (16 grams)
9. 2 tbsp water (30ml)
10. 2 eggs + 1-2 tsp (5-10 ml) water, beaten

Instructions

1. Add water, chicken bouillon powder, all spices, and sesame oil to a pot over medium-high heat and bring to a light simmer, stirring to dissolve spices
2. Mix cornstarch and water and stir until it has the consistency of a liquid
3. Slowly drizzle in cornstarch slurry into the simmering broth
4. Allow cornstarch to thicken the broth for 1-3 minutes. If the broth is too thick, add more water. If it’s too thin, make another slurry with 1 tbsp cornstarch + 1 tbsp water and drizzle it in. Continue with this process until you find the consistency you like.
5. Lower heat until it’s just under a simmer, taste and adjust the seasoning
6. Beat eggs with 1-2 tsp water until thoroughly homogenous
7. Slowly pour the eggs into the broth in a very thin stream while gently stirring the broth
8. After all the eggs have been added, allow them to set in the broth for a few minutes to ensure they are totally cooked
9. Turn off the heat, taste, and adjust the seasoning again
10. Serve, garnishing with thinly sliced green onion

Notes: if you want to add vegetables, like corn, carrot, etc. – just simmer them in the water until they are done before adding the spices, cornstarch, and eggs. If you want the soup to appear more yellow, add a bit of turmeric when adding the other spices; typically about 1/2 to 1 tsp. Or add yellow food dye until you achieve the desired look.