4 cups chicken stock, plus 2 tablespoons 

1/2 teaspoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon cornstarch

2 eggs, lightly beaten

2 green onions, chopped, including ends

salt and pepper, to taste

Bring stock, ginger and soy sauce to a boil. Combine cornstarch and 2 tablespoons of chicken stock and stir. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. Take off heat. Season with salt and pepper, and garnish with green onion. Serve immediately.

4  Servings