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Ingredients
  • 4 cups chicken broth (I used 4 teaspoons of Chicken Better Than Bouillon + 4 cups of water)
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon white pepper (if you don’t want a little zest to it, leave it out)
  • 1 teaspoon seasoned salt
  • ½ to 1 teaspoon sesame oil
  • 3 strands of scallions, divided (2 for the soup, 1 for garnish) and chopped
  • ¼ teaspoon turmeric (this really just enhances the color)
  • 2 tablespoons of cornstarch + 2 tablespoons water, mixed together to form a slurry
  • 2 large eggs + 2 egg whites, beaten
  • Chinese noodles, for topping (optional)
Steps
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