Ingredients

One 32-ounce container (4 cups) chicken broth

1 1/2 teaspoon soy sauce

1 1/2 teaspoon sesame oil

1/2 teaspoon turmeric, optional

3 tablespoons cornstarch

3 tablespoons water

6 large eggs, beaten

1/2 teaspoon kosher salt or to taste

1/4 teaspoon ground white pepper or to taste

fresh chives, chopped for garnish

fried wonton strips, for garnish

Instructions

1. In a large saucepan over medium heat, add chicken broth, soy sauce, sesame oil, and turmeric. Stir to combine and bring to a boil.

2. In a small bowl, combine water and cornstarch. Whisk together until the cornstarch is dissolved.

3. Pour the cornstarch slurry into the saucepan. Whisk to combine.

4. Slowly stir the broth to create a swirling motion. As the broth is swirling, slowly pour in the beaten eggs until they begin to form into ribbons.

5. Season with salt and pepper and garnish with chives

6. Top with fried wonton strips.

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