Egg Drop Soup

Ingredients

4 cups chicken stock,

1⁄2 tsp grated fresh ginger

1 Tbsp soy sauce

2 Tbsp water

1 Tbsp cornstarch

2 eggs, lightly beaten

2 green onions, chopped

salt and white pepper to taste

Directions

1. In a medium-sized pot, bring the soup stock, grated ginger, and soy sauce to a boil. While you wait for that, take a small cup and make a slurry by combining the cornstarch and 2 tablespoons of water. Stir until the chicken stock is completely dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened.

2. Reduce heat to a simmer. In a separate bowl, crack your eggs and lightly beat them. Add the eggs to the pot slowly while stirring the soup in a constant direction. As you do so, the egg will spread and feather.

3. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately. Try adding something crunchy to everyone’s bowl of soup. I recommend a small handful of fried wonton strips.