Egg Drop Soup

Egg Drop Soup
Serving Size:4

4 cups prepared chicken stock
plus 2 tbsp
1/2 tsp grated fresh ginger
1 tbsp soy sauce
1 1/2 tbsp cornstarch
1 sesame oil
2 eggs
1 yolk
2 green onions, chopped, including ends
Salt and white pepper, to taste

Preparation Methods

Bring soup stock, grated ginger and soy sauce to a boil. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. Add the sesame oil and serve with the chopped green onions.

Note: Well you can also chop some yellow onion sand add salt.pepper and your choice of seasoning like onion powder or any spice blends..Then add 1-2 cups of water and boil for 5 minutes high on micro-wave. Once the mixture is cool,blend into smooth liquid contendency
Use this base for your soup instead of any stock...