Chinese Egg Drop Soup

Ingredients

• 1 liter (4 cups) unsalted chicken stock, preferably Chinese stock
• 1 tsp sesame oil
• a pinch of sugar (to taste)
• 1/2 tsp ground turmeric
• Salt and white pepper to taste
• 3 eggs, lightly beaten
• 2 tbsp cornflour (corn starch)
• 1/2 tsp MSG (optional and to taste)*
• 2 spring onions (scallions), finely chopped

Steps

1. Whisk the two tablespoons cornflour (corn starch) with 3 tablespoons water or stock to make a slurry. Set aside.
2. Bring the broth to a light simmer over a medium heat.
3. When hot, stir in the ground turmeric, sugar, salt and white pepper to taste and the sesame oil. Also add the MSG if using.
4. Now slowly add the slurry. Be careful not to add to much. The soup will thicken as you add it and it should be added until you are happy with the consistency.
5. Beat the eggs lightly and then slowly drizzle it into the soup, while stirring. This will cook the eggs on contact and give them a ribbon effect.
6. Check for seasoning and then serve hot in soup bowls, garnished with the chopped spring onions (scallions).