EGG DROP SOUP

Finally spoon the soup into bowls and garnish with the green parts of the scallions.
NOTES
For best results use low sodium chicken broth so the taste of salt does not overwhelm your recipe.
Sometimes I use fresh grated ginger if it is available. Or I sometimes purchase ginger paste in the refrigerator section of my local grocery store. Both are equally delicious and add a little more flavor dimension to the soup.
The cornstarch thickens the soup a bit and aids in the proper cooking and forming of the egg ribbons.
Turmeric is added because of its nice all natural yellow color and its earthy pepper flavor. It is not an absolute must but I highly recommend it.
I like to use white pepper because it looks nice in a broth soup like this but you could use black pepper as well.
Though it is not traditional you can add mushrooms, peas, carrots, corn, or even finely chopped broccoli.
To make it gluten free simply substitute gluten free soy sauce or tamari for the low sodium soy sauce.
The eggs are not tricky to do at all if you use a bag and snip just a very small amount off the tip. It should be just barely enough for the eggs to come through then simply move the bag around over the simmering pot. I usually stir the pot very very slowly with a large wooden spoon using my other hand to create those beautiful thin egg ribbons.
Store leftovers in an airtight container in the fridge for up to 3 days.