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• Egg drop soup recipe free#

To make it gluten free simply substitute gluten free soy sauce or tamari for the low sodium soy sauce.

Though it is not traditional you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.I like to use white pepper because it looks nice in a broth soup like this but you could use black pepper as well.It is not an absolute must but I highly recommend it. Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor.The cornstarch thickens the soup a bit and aids in the proper cooking and forming of the egg ribbons.Both are equally delicious and add a little more flavor dimension to the soup. Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store. Sometimes I use fresh grated ginger if it is available.For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.Finally spoon the soup into bowls and garnish with the green parts of the scallions. Now move the bag over the pot gently pushing the eggs out of the bag while very slowly stirring the pot with a spoon in your other hand. Now pour them into a pastry bag or zipper lock storage bag and snip the corner creating just a very small hole. Next beat the eggs just enough to break the yolks and slightly combine. Then bring the pot to a low simmer and let it cook for about 5 minutes. It might be necessary to re-whisk it before adding. Next whisk in the chicken broth mixed with the cornstarch (this is also known as a cornstarch slurry).

Now pour in the remaining 5 cups of chicken broth and bring it to a boil. Then add the ginger, turmeric, and white pepper while continuing to stir cooking for about 45 seconds. Next add the white parts of the green onion while stirring and cooking for about 1 minute. Then heat a little sesame oil in a Dutch oven or a heavy stockpot over medium heat.