Egg drop soup

Ingredients

• 800 ml Homemade chicken stock
• 3 pcs Eggs, whisked
• 3 pcs Spring onions, sliced
• 1 tbsp Corn starch
• 1 tbsp Soy sauce
• 1 tsp Ginger, grated finely
• 1/4 tsp White pepper, fresh ground

Method

1. Combine 115ml stock with corn starch until dissolved.
2. Place the remaining stock, ginger, soy sauce, green onions, and pepper in a sauce pot.
3. Bring to a boil and add in the corn starch mixture.
4. Reduce heat to simmer; slowly pour in whisked eggs while stirring with a spoon.
5. Eggs will spread into ribbons.
6. Serve soup in bowls and garnish with some more green onions.