Egg Drop Soup
|2||eggs, lightly beaten|
|4 cups||prepared chicken stock|
|2 tablespoons||prepared chicken stock|
|1 tablespoons||soy sauce|
|2||green onions, chopped, including ends|
|to taste||salt and white pepper|
- Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved.
- Slowly pour in the cornstarch 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 onions.
- Season with salt and pepper, and serve immediately.