Ingredients
- Chicken Broth- 4 cups
- Ginger ( grated) - 1/2 tsp.
- White/black pepper powder- 1/4 tsp.
- Mushrooms( sliced)- 3/4 cup
- Green onions ( chopped) -3 , white and green parts separated.
- Turmeric powder- -1/8 tsp.
- Soy sauce- 1 tbsp.
- Sesame oil- 2 tsp.
- Salt - to taste
- Large eggs( beaten) -4
- Corn starch - 1 tbsp.
Instructions
- In a medium bowl, whisk together eggs. Set aside.
- Combine the white part of onion, ginger, mushrooms and chicken broth in a small saucepan. Bring to a boil and allow the soup simmer over low heat for 2 minutes.
- Meanwhile combine cornstarch, turmeric powder salt and 3 tbsp. of water in a small bowl. Whisk until cornstarch is completely dissolved.
- Stir in the corn starch mixture and simmer.
- Slowly pour in the beaten eggs while stirring the soup. Break up the eggs to the desired sized ribbons.
- Add sesame oil and garnish with the green part of the green onion.
- Serve hot.
- Category: Soups
- Cuisine: Asian
Nutrition
- Serving Size: 100 g
- Calories: 27 kcal
- Sugar: 0.09 g
- Sodium: 370 mg
- Fat: 0.61 g
- Carbohydrates: 4.29 g
- Fiber: 0.4 g
- Protein: 1.16 g
- Cholesterol: 23 mg