1. Chicken Broth – 4 cups (I use homemade broth, but can use the store bought low sodium one)
  2. Ground ginger – ⅛ tsp
  3. Ground white pepper – to taste
  4. Chopped Fresh green chives – 1 tbsp
  5. Cooked Carrots – 1 cup
  6. Cooked Green peas – 1 cup
  7. Cornstarch – 2 tbsp
  8. Eggs – 2
  9. Egg yolk – 1
  10. Egg white – 1
  11. Salt – as required
  12. Green onions (Scallions) – to garnish


  1. Take 3 cups of Chicken broth in a large saucepan.
  2. Add ingredients 2 through 6 and bring to boil.
  3. Make a mixture with cornstarch and 1 cup of chicken broth and set it aside.
  4. Take the eggs and egg yolk & whisk it well.
  5. To the boiling broth gently add the whisked eggs and yolk (on to the fork to give the restaurant style texture).
  6. Once the eggs are dropped, add the egg white (still use the fork to get the ribbon format).
  7. Add the cornstarch and broth mixture to this. Stir is lazily.
  8. Boil it for 1-2 minutes.
  9. Garnish with scallions

Notes :

  1. In order to get the yellow color for the soup, while making the chicken broth I had added some turmeric.
  2. Use the fork as a medium to create the ribbon format for the egg.
  3. Soy sauce can be used for taste.
  4. As I make this soup for my 3 year old, I add the carrots in different shapes (star, mickey, heart) which she enjoys.



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