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Instructions. Slice the green onion on a cutting board. In a medium sauce pan add the chicken broth, ginger and soy sauce and bring to a boil. Mix together the water and corn starch. Slowly pour the corn starch slurry into the boiling broth while stirring. Reduce the heat to medium.

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Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch and water mixture.

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Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

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Add any soup extras (if using scallions, save some for sprinkling on top of the soup at the end) and simmer for 5 minutes. Meanwhile, place the eggs and 1 teaspoon of the cornstarch in a small bowl and whisk with a fork until well combined. Whisk more cornstarch into the broth. Place the remaining 1 tablespoon cornstarch in a small bowl.

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Gather the ingredients. Cut egg roll wrappers into 1-inch strips. Heat a wok over medium heat until very hot. Pour oil into the hot wok and heat until shimmering. To test the heat, lower the tip of a wooden chopstick into the oil; if it bubbles vigorously, the oil is ready. Gently place 2 to 3 strips into hot oil; cook until beginning to brown.

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Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes.

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In a large stock pot, heat olive oil over medium high heat. Flavor the oil with the garlic, ginger and ground black pepper. (About 1 minute) Add the carrots, corn and white part of the green onions and cook for about 3 minutes or until fully cooked and tender. Add the chicken broth and simmer for about ten minutes.

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Fry for 20-30 seconds. Using your chopsticks or a slotted spoon, carefully flip the noodles and fry for another 20 seconds, or until evenly golden brown. Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool. Sprinkle salt over the noodles to taste.

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Boil the chicken broth: In a pot, add the chicken broth and bring it to a boil. This forms the basis of your soup. Add ingredients: Once the chicken stock has started to boil, adjust the heat to medium-low. Now, add in the ginger slices and corn to infuse their flavors into the stock.

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Whisk together stock (chilled or room-temperature), cornstarch, ginger, garlic powder and white pepper in a medium sauce pan until smooth. Heat over high heat until the stock comes to a simmer, stirring occasionally. Whisk the eggs. Meanwhile, whisk together the eggs and egg whites in a small measuring cup or bowl.

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Add ginger, scallion whites and light soy sauce. Bring the broth to a boilings. Remove the ginger and scallion whites. Add salt and white pepper. Stir the starch water again and pour it into the broth. Simmer to boil again. Turn up the fire and then slightly pour the whisked egg in. Stir the soup with chopsticks.

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In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon. Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.

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To make egg drop soup: Prepare eggs: whisk the eggs together in a pourable measuring cup. Prepare the base: Whisk the chicken stock, ground ginger, garlic powder, onion powder, red pepper flakes, sesame oil, cornstarch together OFF HEAT in a medium saucepan until smooth. Bring to a boil.

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Directions. Add all of the ingredients into a pot and bring to a boil. Crack eggs separately into a bowl, whisk and set aside. Once the broth is boiling, slowly pour in the eggs while stirring. The eggs will spread out into ribbons. Once all of the eggs have been added to the pot, remove from heat, pour into bowls and serve. Close up of Egg.

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Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil. Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring. Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.

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Instructions. Combine the stock, ginger and soy sauce in a large pot and bring to a boil. Reduce the heat to a simmer and add salt and pepper to taste. Whisk together the cornstarch and water and pour into the simmering soup. Stir to combine and slightly thicken the soup.