Danhuatang: Chinese egg soup

Ingredients:

• 4 cups of prepared chicken broth + 2 tbsp.
• 0.5 tsp grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 2 eggs, lightly beaten
• 2 green onions, chopped

Preparation:

1. Combine the broth, grated ginger and soy sauce in a saucepan and bring to a boil.
2. In a small bowl, make a slurry by combining cornstarch and 2 tablespoons of chicken broth. Stir until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the broth, stirring, until it thickens. Reduce the heat.
3. Pour the beaten eggs in a thin stream, stirring the soup in one direction. The eggs will set into thin flakes. Turn off the heat and add the green onions. Season with salt and pepper and serve immediately.