Egg Drop Soup

4 cups good-quality chicken or vegetable stock

2 tablespoons cornstarch

1 teaspoon minced fresh ginger

1 teaspoon garlic powder

1/8 teaspoon black pepper

1/8 teaspoon turmeric (for color)

3 large eggs

1 teaspoon toasted sesame oil

1 teaspoon tamari

fine sea salt and freshly-cracked black pepper, to taste

thinly-sliced green onions, for garnish

Prepare your stock: Whisk the stock, cornstarch, ginger, turmeric, and garlic powder, and black pepper together until combined before turning on the heat. It’s essential that the broth is room temperature or cooler, otherwise the cornstarch will clump up and not dissolve.

Bring the stock to a simmer: Stirring occasionally. While this is heating, go ahead and whisk together your eggs in a separate measuring cup or bowl.

Slowly stir in the eggs: Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”. Then gradually drizzle in the eggs as you continue to stir the stock, and they will turn into those magical little ribbons. Remove pan from heat.

Add remaining ingredients. Stir in the sesame oil and tamari until combined. Taste and season with salt and pepper as needed.

Serve warm. Garnished with green onions.