EGG DROP SOUP

4 cups good chicken stock, reserve 1/4 cup
1/8 tsp ground ginger
1 TBS soy sauce
1 TBS corn starch
2 eggs, beaten well
2 green onions, washed well and chopped, using the green as well
salt and pepper to taste

Heat the good chicken stock, ground ginger and soy sauce in a large pot or dutch oven, reserving 1/4 cup of chicken stock. Bring it to a boil. 

Meanwhile, make a slurry by whisking the reserved 1/4 cup chicken stock and cornstarch together until smooth.

While stirring, slowly pour the slurry into the pot and whisk until smooth. Lower heat to a simmer until thickened.

In a separate bowl, beat 2 eggs together.

Slowly pour the eggs into the pot while stirring in the same direction. The eggs will become ribbons if cooked eggs. They will have a very feathery look.

Turn off the heat, amend the taste for salt and pepper and add green onions and serve
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