Takeout-Style Egg Drop Soup

From the recipe author: This homemade egg drop soup is super easy to make and you’ll only need a few pantry basics. We start with a super flavorful homemade chicken stock, but feel free to sub with store-bought chicken broth. The golden yolks and fresh taste of the pasture-raised eggs will create beautiful yellow egg ribbons for a savory and delicious soup! 

To make the homemade chicken broth

1. In a medium pot, add water and bring to a boil. Add 2 slices ginger, 2 garlic cloves, and chicken to the pot. Return to a boil and let cook for 30-45 minutes.
2. Use a slotted spoon or ladle to remove any impurities from the top of the stock, then strain.
3. Clean the pot before adding the strained chicken broth back to the pot. Save cooked chicken meat for another recipe or shred into the soup before serving.

To make the egg drop soup

1. Bring chicken broth back to a boil. Add salt, garlic powder, ground ginger, white pepper, chicken bouillon, and turmeric (if using) for vibrant color.
2. Using a spoon or ladle, taste the soup and adjust seasonings to your liking. Lower heat and bring the seasoned broth to a gentle boil.
3. In a small bowl, combine cornstarch and water and mix to create a slurry. Working slowly, pour the slurry into the broth while stirring at the same time to evenly thicken the soup.
4. With the broth lightly simmering, stir the broth in a circular motion to create a light tornado effect. Stop stirring and, while the broth is still swirling around the pot, carefully and slowly pour the whisked eggs into the broth.
5. Gently stir the whisked eggs twice around the pot in a very slow motion to create the familiar thin, silky egg ribbons, stirring for approximately 2-3 full motions around the pot (see notes). 
6. Divide the egg drop soup between two serving bowls. Top each bowl with toasted sesame oil, garnish with thinly chopped scallions, and sprinkle with white pepper to taste. If desired, add the reserved chicken to the egg drop soup and enjoy! 

Farm Team Tips

Steady and slow is the key to a successful egg drop soup recipe, especially while adding your whisked eggs into the pot of seasoned broth. If done too quickly or at too high a temperature, you're likely to end up with scrambled eggs instead of silky egg ribbons.