Egg Drop Soup (Gluten Free)

In a medium saucepan, add the chicken stock, chicken bouillon powder, salt, sugar, and food coloring (if using). Bring it to a boil, then reduce the heat to medium.
4 cups unsalted chicken stock, 1 teaspoon chicken bouillon powder, 1 teaspoon kosher salt, ¼ teaspoon sugar, 3-5 drops yellow food coloring
Give the cornstarch slurry a mix. While stirring the seasoned stock, drizzle in the slurry. Bring the stock back to a simmer and let it cook until thickened, about 15 to 30 seconds.
3 tablespoons cornstarch
Once the soup has thickened, slowly drizzle the beaten eggs into the soup a in a circular motion. Give the soup a gentle stir, then add sesame oil and sliced green onions.
For thin egg drops: Stir the soup while pouring in the eggs or wait for a second or two before stirring the soup. The sooner and more you stir the soup, the thinner and wispier the egg drops will be.
For thick egg drops: After drizzling in the egg, let the soup sit for a few seconds before stirring. The longer you wait, the thicker the egg ribbons will be.
3 large eggs, 1 teaspoon toasted sesame oil, 1 stalk green onion
Top the soup with more sliced green onions if desired, and serve! The soup will be super hot, so be careful and wait a few moments before enjoying!