This soup is supper easy and a great addition is you are making Oriental food for dinner
4 cups chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon corn starch
2 eggs, lightly beaten
2 green onions including whites, chopped
Salt and pepper to taste
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup make a slurry by combining the corn starch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pout in the corn starch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Sean withs alt and pepper and serve immediately.
