Directions In a large pot over medium heat, bring broth and ginger to boil. Whisk soy sauce and cornstarch together then whisk into broth. Let boil to thicken slightly, 3 minutes then remove from ...

Rumors are that egg drop soup originated in Cantonese imperial courts, where chefs would show off their skills by turning eggs into a silky soup. These days, it can be found in regions across ...

• salt and ground white pepper, to taste • Asian-style hot chili sauce, such as Sriracha, to taste (optional) Place the egg, sesame oil and turmeric, if using, in a bowl and beat until well ...

Scatter reserved scallion tops over soup, then drizzle with 1 Tbsp. toasted sesame oil. Step 7 Ladle soup into shallow bowls, making sure to distribute dumplings among the bowls as evenly as possible.

2. Combine the beaten eggs, grated cheese, nutmeg, and cayenne pepper in a bowl. 3. While whisking the broth, slowly pour the egg mixture into the pot. Continue to whisk while bringing the soup back ...

“Egg drop soup is low in calories but relatively high in protein. Every 100 grams contain 27 calories, 0.6 grams fat, 3.9 grams of carbohydrates and 1.2 grams of protein,” Ng said.