A few days ago I went grocery shopping and due to the oncoming blizzard there were very few cartons of eggs left and I got stuck grabbing a pack of 18 vs my normal dozen. This caused me to look up a bunch of egg recipes, and this soup was one of the better dishes I was able to make.
- 4 Cups Vegetable Broth (you can use chicken broth if you prefer)
- 1/2 teaspoon of grated ginger
- 1 tablespoon of soy sauce
- 2 eggs beaten
- 2 green onions chopped up very thin
- 2 tablespoons cornstarch
In a large pot bring vegetable broth to a boil, then add the ginger and the soy.
Remove 1/2 cup of broth from the pot in a small cup and add the cornstarch and mix until the cornstarch is fully integrated. Add the cornstarch slurry to the pot and mix until the stock thickens a bit.
Reduce the heat to a simmer and begin stirring the mixture in a clockwise motion, then slowly add the egg mixture a slowly so that the egg feathers.
Once all of the eggs have been added, turn the heat off and add the green onion.