Turkey and Egg Drop Soup

1. 1

   Heat the oil in a medium saucepan over medium high heat until hot.

2. 2

   Season the turkey with 1/4 teaspoon each salt and pepper, then sear the turkey, turning occasionally, until browned and cooked through, about 8 minutes.

3. 3

   Transfer the turkey to a plate and let cool to warm, then shred the turkey.

4. 4

   Bring the stock, ginger, and 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a the same saucepan.

5. 5

   Stir together the soy and corn starch, then whisk into the broth and boil until the soup is slightly thickened, 1 to 2 minutes.

6. 6

   Remove the saucepan from heat.

7. 7

   Whisk together the eggs, sesame oil, and 1/2 teaspoon salt, then pour the eggs into the hot broth in a slow stream, whisking constantly to scatter the eggs as they cook.

8. 8

   Stir in the chicken, then season the soup with salt to taste.

9. 9

   Serve the soup topped with the cilantro and red pepper flakes.

* Per serving · 4 servings · Values may vary.