Golden Ginger Velvet Soup

Ingredients

• 4 cups Chicken broth (check label to ensure shellfish-free)
• 1 tsp Salted Perfection Sweet Ginger Finishing Salt
• 2 tbsp Cornstarch
• 3 tbsp Cold water
• 3 Large eggs, lightly beaten
• 1 tbsp Soy sauce
• 1/2 tsp Toasted sesame oil
• 2 Green onions, thinly sliced
• 1/4 tsp Ground turmeric (optional, for that golden color)

Instructions

1. Pour the chicken broth into a medium pot and set it over medium-high heat. We need a gentle simmer, not a rolling boil that destroys everything.
2. Stir in the soy sauce, sesame oil, turmeric (if you are using it), and the Salted Perfection Sweet Ginger Finishing Salt. Give it a taste—it should be savory with a nice ginger hum.
3. In a small bowl, whisk the cornstarch and cold water until smooth. No lumps allowed. Whisk this slurry into the simmering broth and let it cook for about 1-2 minutes until the soup thickens slightly and looks glossy.
4. Lower the heat to low so the broth is barely moving. This is crucial for the texture.
5. Hold a fork or chopsticks across the top of your bowl of beaten eggs. Drizzle the eggs slowly into the pot while gently stirring the broth in a circular motion with your other hand. You want beautiful, silky ribbons, not scrambled eggs.
6. Remove the pot from the heat immediately. Ladle into bowls and top with the sliced green onions. DUNZO!