Egg Drop Soup Recipe In Ten Minutes

How to make it

1. In a medium pot, bring the chicken broth to a simmer over medium heat. Stir in the salt, Lee Kum Kee Chicken Bouillon Powder, garlic powder, ground ginger, white pepper, and turmeric (if using). Let the broth simmer for about 3-4 minutes to allow the flavors to meld.
2. In a small bowl, mix the cornstarch with 3 tablespoons of water until smooth. This will help thicken the soup slightly.
3. Slowly stir the cornstarch slurry into the simmering broth. Continue stirring for another 2 minutes until the soup begins to thicken.
4. While the broth is simmering and slightly thickened, slowly pour the whisked eggs into the broth in a thin, steady stream. As you pour, use a fork or chopsticks to gently stir the soup in a circular motion. This will create the signature silky egg ribbons.
5. Once the eggs have been incorporated and formed soft ribbons (this will only take about 1 minute), remove the pot from the heat. Taste the soup and adjust seasoning, adding more salt, pepper, or bouillon if needed.
6. Ladle the soup into bowls. Drizzle a few drops of Lee Kum Kee Pure Sesame Oil on top of each bowl for added flavor. Garnish with thinly sliced green onions.