Egg Drop Soup
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4 cups plus 2 Tbs prepared chicken
stock, divided salt
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1 Tbs soy sauce salt
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1 Tbs cornstarch salt
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2 eggs, lightly beaten salt
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2 green onions, chopped, including ends
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salt
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white pepper
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Bring 4 cups of the chicken stock,
ginger and soy sauce to a boil.
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Combine cornstarch and 2 tablespoons
of chicken stock and stir.
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Slowly pour in the cornstarch mixture while stirring the stock,
until thickened.
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Reduce heat to a simmer.
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Pour in the eggs slowly while stirring the soup in the same
direction.
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Take off heat.
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Season with salt and pepper, and garnish with green onion.