Egg Flower Soup

• 6 cup Chicken stock (I prefer fresh stock but had none. So I used 6 cups water and 3 tsp chicken bouillon)
• 1 finely diced carrot
• 2 thin sliced green onions
• 2 to 3 beaten eggs (preference)
• 1/2 packages diced tofu (optional)
• 1 tsp cornstarch mixed with 2 tsp cold water (to thicken - Optional)
• 1/4 tbsp sesame oil (optional)
• 1/4 tsp ground ginger or fresh (optional)
• 1 soy sauce (optional condiment)
• 1 hot chili pepper oil (optional condiment)

1. Bring stock to a boil.
2. Add carrot, green onions, and other desired optional items at this time.
3. Let boil for 2-3 minutes.
4. Pour in eggs and stir to break the egg up.
5. (If you want more string-like eggs, pour the eggs in slowly while stirring in a circle).
6. Stir for 1 minute and remove from heat.
7. Enjoy!

chicken, carrot, green onions, eggs, cornstarch, sesame oil, ground ginger, soy sauce, hot chili pepper oil

Taken from cookpad.com/us/recipes/339969-egg-flower-soup (may not work)