3green onionssliced (white bottoms and green tops divided)
4lightly beaten eggs
1/4teaspoonTurmericoptional, for color
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.
In a small bowl, whisk together the cornstarch and water and slowly pour into soup. Allow to thicken, stirring constantly. Remove from heat once desired consistency is reached.
Create a “whirlpool” in the stock pot by gently stirring the soup in a clockwise motion.
Slowly pour the beaten eggs into the whirlpool and use chopsticks to help separate the egg stream.
Allow the eggs to cook and set in the hot broth for a few minutes.
Top with green onion tops and serve.
If using turmeric to enhance coloring, you can add at Step 5 and adjust as needed.
Storage - The soup is best served immediately, but you can store leftovers in an airtight container in the refrigerator to enjoy within a couple of days.
Reheating - When reheating, you want to be careful not to overheat as that will overcook the eggs. I recommend reheating in a pot on the stove on medium-low heat, stirring until warmed. You can also reheat it in the microwave, but I would do so in 15-30 second intervals so you don’t overheat it.
There are lots of tips in the accompanying post, so be sure to read all of them for the best results.