Ingredients

• 2 quarts of homemade chicken stock or broth
• 1 teaspoon of freshly grated ginger
• 2 Tablespoons of cornstarch, mixed with 1/4 cup of water
• 4 eggs
• 1/2 teaspoon of white pepper
• 1/2 cup of scallions or green onions, sliced thinly
• 2 Tablespoons of soy sauce

Instructions

In a medium pot, on a Wolf Burner, bring the chicken broth to a gentle boil over medium heat. Add the grated ginger for extra flavor.

Stir in the cornstarch mixture and simmer for a few minutes until the broth thickens slightly.

In a small bowl, beat the eggs until well mixed.

Once the broth is boiling, reduce the heat to low. Slowly pour the beaten eggs into the broth in a thin stream while gently stirring the soup with a fork or wooden spoon. This will create delicate egg ribbons.

Stir in soy sauce and white pepper for seasoning. Taste and adjust the salt if needed.

Ladle the soup into bowls and garnish with sliced green onions.