Egg Drop Soup

• 4 cups chicken stock or 4 cups chicken broth, plus
• 2 tablespoons chicken stock or 2 tablespoons chicken broth
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 3 eggs (lightly beaten)
• 2 scallions (chopped, including ends)
• salt
• white pepper
• wide and crisp chinese noodles (optional)

1. Bring the 4 cups of chicken stock, grated ginger, sesame oil& soy sauce to a boil.
2. In a small cup, make a slurry by combining the cornstarch& 2 tablespoons of chicken stock.
3. Stir until dissolved.
4. Slowly pour the cornstarch slurry into the stock& stir until thickened.
5. Reduce heat to a simmer.
6. Pour in the eggs slowly while continuously stirring the soup in the same direction with either a fork or a single chopstick.
7. The egg will spread& feather.
8. Turn off the heat& add the scallions.
9. Lightly season to taste with salt& white pepper& serve immediately.
10. I like to garnish the soup with wide, crisp Chinese noodles.

chicken stock, chicken, ginger, soy sauce, sesame oil, cornstarch, eggs, scallions, salt, white pepper, crisp chinese noodles

Taken from www.food.com/recipe/egg-drop-soup-80746 (may not work)