Egg Drop Soup
- 4 cups chicken broth
- 1 teaspoon grated fresh ginger
- 1 tablespoon light soy sauce
- 2 tablespoons water
- 2 tablespoons corn starch
- 2 eggs, lightly beaten
- salt and pepper, to taste
- 4 chopped scallions (green tops only)
-In a medium pot over high heat, bring broth, ginger and soy sauce to a boil.
-Mix water and cornstarch. Stir into boiling broth.
-Reduce heat to medium. Hold a fork over the pot and pour the beaten eggs over the tines of the fork
creating separate streams of egg ribbons into the broth. Stir immediately and break up any large
pieces of egg.
-Taste for seasoning. Stir in scallions and serve.