Egg Drop Soup

Bring the chicken stock to a simmer in a medium soup pot.

Make the slurry:
While the stock is heating up, stir the cornstarch into the water until it’s completely dissolved.

Stir in the sesame oil, salt, sugar, white pepper, and MSG & turmeric/food coloring (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. Taste the soup, and adjust the seasoning if needed.

Next quickly & continuously stir in the cornstarch mixture, to prevent clumping and settling. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking.

Stir the lightly-beaten eggs in slowly for bigger “egg flowers”, or faster for small egg flowers (i.e. swirly bits of egg). Stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all.

Ladle the soup into bowls, top with scallions, and serve!