Egg Drop Soup

Steps

1. Pour 1/4 cup of the chicken broth into a small bowl, add 2 tablespoons cornstarch and stir until smooth to make a slurry.
2. Crack 3 large eggs into a separate bowl and lightly beat them.
3. Pour the remaining chicken broth into a pot over medium heat and bring to a simmer.
4. Add 1 teaspoon ground ginger, 1/2 teaspoon kosher salt, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon tamari soy sauce, 1/4 teaspoon ground turmeric, and a pinch of ground white pepper.
5. Whisk together, then pour in the cornstarch slurry and stir.
6. Reduce to a gentle simmer (no big bubbles); create a vortex with the whisk and very slowly stream in the eggs in the opposite direction.
7. Let half the egg mixture set for about 30 seconds before adding more, to form defined egg ribbons.
8. Gently stir one final time before serving.
9. Ladle into bowls and garnish with thinly sliced green onion.