A classic chinese soup you may have seen in asian restaurants. Simple to make, tastes good, great for fall or winter and when you are under the weather! Of course you can modify the ingredients as you see fit. This can be expandend as a ratios depending on how much you want to make.
Ingredients
This recipe is designed for one large bowl of soup or 2-3 smaller bowls.
Chicken stock (2 cups)
Large Eggs (1)
Garlic clove (1)
Corn nibblets (½ cup)
Scallions (1)
Corn starch (1 tbsp)
Water (¼ cup)
Oil (1 tbsp)
Tumeric (¼ tsp)
Black pepper (¼ tsp or to taste)
Salt (as necessary)
The tumeric gives it that bright yellow colour naturally.
Substitutions
In this recipe I used chicken stock powder and water, as I don’t go through chicken stock fast enough.
Chicken stock powder and water
Chicken Boullion cubes and water
Corn nibblets can be substituded with mixed veggies, tofu, meat or any combination of them
Scallions can be substituted with other green herbs like cilantro
Method
Mince the garlic and set aside for a few minutes
Crack eggs into a cup or bowl, mix thoroughly and set aside
Thinly slice scallions and set aside
Heat up a pot with oil on medium heat and add garlic until fragrant (30 seconds)
Add chicken stock, tumeric and black pepper
Increase the heat and bring to a boil
In a cup or bowl add corn starch and water and mix thoroughly
Stir the boiling stock continuously and add the corn starch slurry
Allow the new mixture to come to a boil again
Stir the boiling stock continuously and pour in the egg slowly to make thin ribbons
