Jode Gammon

You'll love this restaurant-style Egg Drop Soup recipe! Ingredients Eggs 2-3 Chicken broth/stock 3 cup ( about 750 ml ) Salt 1 tsp Garlic 2 cloves ( minced ) White pepper ¼ tsp Cornstarch slurry ( 1½ tbsp cornstarch + 3 tbsp water ) Sesame oil 1 tsp Spring onion ( scallions/green onion ) 1-2 Instructions: Beat the eggs with a pinch of salt and set it aside. Add chicken broth/stock to a pot and bring it to a boil. Add minced garlic, white pepper, and salt. Reduce the heat and bring it to a simmer. Pour the egg gently and keep stirring the soup slowly. Add cornstarch slurry ( cornstarch water mixture ). Stir well until the soup reaches the desired consistency. Make a taste test and add more salt and pepper if needed. Finish with sesame oil and chopped spring onions.

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