Easy Egg Drop Soup

In a large pot, combine the chicken broth, chicken bouillon powder, ground ginger, turmeric, salt, and a dash of white pepper. Whisk everything together until the powders dissolve then heat on medium-high until liquid comes to a gentle boil. Once it reaches a boil, reduce the heat to medium-low and slowly pour in the cornstarch slurry while stirring continuously until the broth slightly thickens, about 1-2 minutes.
4 cups low sodium chicken broth, 1.5 tsp chicken boullion powder, ½ tsp ground ginger, ¼ tsp tumeric, ¾ tsp salt, Dash of white pepper, 3.5 tablespoons corn starch + ⅓ cup water
In a small bowl or measuring cup, beat the eggs until well combined. To create the signature egg ribbons, slowly pour the beaten eggs into the simmering broth in a thin stream with one hand while stirring the soup in one direction with chopsticks or a wooden spoon in the other hand. Continue stirring gently until the eggs are set and form silky ribbons throughout the soup.
3 eggs
Turn off the heat and stir in the sesame oil and chopped scallions. Taste and adjust seasoning with more salt or white pepper if needed.
½ teaspoon sesame oil, 2 scallion
Ladle the soup into bowls and garnish with extra scallions. Serve hot and enjoy!