Egg Drop Soup

In large stock pan add broth, ginger, white part of scallion, salt, pepper and tumeric. Bring to boil over medium heat. Once it boils reduce to simmer.

Simmer for 1/2 an hour. Remove ginger. Add in sesame oil. Remove 1/2 cup of broth and set aside.

Add corn starch to reserved broth and mix well. Add back to broth in saucepan.

Bring broth back up to a low boil. Cook 2 minutes. Using chopsticks, add beaten eggs whisking rapidly with chopsticks. Serve immediately. Garnish with scallion greens.