Food Network: Asian Egg Drop Soup

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Asian Egg Drop Soup
Copyright 2000 Television Food Network, G.P. All rights reserved

Ingredients
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste

Directions
Bring soup stock, grated ginger and soy sauce to a
boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons

of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture
while stirring the stock, 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 the heat and add the green onions. Season with salt and pepper,
and serve immediately