4 c chicken broth, plus 2 T.
1/2 tsp grated fresh ginger
1 T soy sauce
1 T cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
salt and white pepper to taste
Bring broth, ginger, soy sauce to a boil. In small cup, make a slurry by combining cornstarch and 2 T chicken stock. Stir until dissolved. Slowly pour cornstarch mix into chicken broth while stirring the broth 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 heat and add green onions. Season with salt and pepper, serve immediately.
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